In a small bowl, gently whisk eggs, almond milk, ricotta cheese, lemon zest, lemon juice and vanilla extract until smooth.

In a separate bowl, combine coconut flour, MonkSweet+, baking powder and sea salt.

Stir wet ingredients into dry until smooth. Please note, batter will be thick!

Spray a large non-stick pan with cooking spray and heat over medium low heat. Use a 1/3 measuring scoop to pour batter into pan and cook 4-5 minutes. Gently flip and cook 4-5 minutes longer.

Serve with butter and a drizzle of Nectevia New England Maple.

Sweetener Notes: The original recipe calls for MonkSweet+, but for another no-sugar option use Steviva Blend  for the same delicious results! Nectevia New England Maple is the pancake syrup classic, but for an extra indulgent flavor try Madagascar Vanilla, for a warm spiced flavor try Marrakesh Spice, for honey-like notes try Original flavor, for added floral notes try Sweet Provencal Anise, or for an extra spicy cinnamon sensation try Masala Chai Spice!

Lemon Ricotta Gluten-Free Pancakes


April 28, 2017

Pancakes are the perfect family breakfast, except for all that extra sugar and carbs.

This gluten free, low-carb version is both light and fluffy.  Even the kids won't know the difference!  Replacing traditional maple syrup with Nectevia maple means enjoying great flavor with 75% fewer calories and carbs then syrup.  The addition of coconut flour and ricotta take the fat and protein levels way up, resulting in a much more satiating and nutritious start to the day.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 large pancakes


3 large eggs

3/4 cup unsweetened almond milk

1 cup ricotta cheese

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1/2 cup coconut flour

1 tsp MonkSweet+

1 tsp baking powder

1/8 tsp salt

Maple Syrup Topping:

1 tbsp Nectevia New England Maple


Nutrition Facts

Serving Size1 pancake w/ 3/4 tsp. Nectevia
Sodium422 mg
Potassium183 mg
Protein12 g
Cholesterol142 mg
Sugar4 g
Total Fat12 g
Saturated Fat7 g
Polyunsaturated Fat1 g
Monounsaturated Fat3 g
Trans Fat0 g
Total Carbohydrates13 g
Dietary Fiber1 g
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