An easy low carb way to start the day while fresh strawberries are still around.

You need to buy fresh ricotta from the delicatessen for this recipe. It is firmer and drier than the prepackaged ricotta.

Serves 4.

  • 1 cup (260g) ricotta cheese, regular fat (from the deli)
  • 1 cup (250ml) milk, regular fat
  • 3 tablespoons (30g) coconut flour
  • 3 tablespoons (60ml) sugar free maple flavoured syrup
  • 1 egg
  • 10g lemon zest
  • 3 tablespoons (60g) butter
  • 200g strawberries, fresh

Slice in the strawberries and pour over 1 tablespoon of the sugar free maple syrup.

Combine the remaining ingredients in a bowl except the butter. Whisk until smooth.

Heat 1 tablespoon of the butter in a pan.

When the pan is hot, add spoonfuls of the mixture, cook until bubbly and brown on both sides.

Use more butter as you need it and keep the pikelets warm.

Scatter with strawberries and serve.

prep time 5 mins

total time 15 mins

number of serves 4

serve weight 200g

energy 1242.5kj
energy 296.8cal
protein 11.8g
total fat 21.3g
saturated fat 13.3g
cholesterol 119.8mg
carbohydrate 12.5g
sugars 7.1g
dietary fibre 1.8g
vitamin c 25.7mg
total vitamin a equivalents 224.1μg
sodium 299.2mg
potassium 287.5mg
calcium 240.1mg
iron 0.8mg

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