With spring just around the corner; these pancakes would be delish with some Lemon Blueberry butter for breakfast or even a fun dinner.
Ricotta Cheese Pancakes W/Lemon Blueberry butter
1 Cup Almond Flour
1 Tsp. Baking Powder
1 Tsp. Sweetener of choice
1/4 Tsp Salt
1 Pound of Ricotta Cheese
2 whole Eggs
2 Egg Yolks
2/3 Cup Heavy Cream
1 Tbsp. Butter, Melted
In a large mixing bowl, Sift together the flour, baking powder, sweetener of choice and salt. Add the Ricotta cheese and blend well. in a separate bowl, beat the whole eggs with the egg yolks, cream and melted butter; slowly mix the wet ingredients with the dry until fully incorporated, do not over-mix.
place a griddle or a skillet over medium high heat and put some butter in and melt/coat the pan. Drop spoonfuls of the batter onto the hot griddle and cook until lightly browned. Turn and brown on the other side. Serve with a Lemon Blueberry butter or syrup of choice.
Lemon Blueberry Butter
1 stick butter
Zest of 1 Lemon
1/2 cup blueberries or 1/4 Cup and 2 tsp Blueberry Syrup from Chocozero
2 tsp Powdered sweetener of choice my Favorite is Swerve
Let Butter get to room Temperature blender with mixer/Immersion blender or even a blender. we want to try to whip the butter up. Add in all of the ingredients and blend until smooth and creamy and serve at room temperature.
One thought on “Ricotta Cheese Pancakes”
Oh my goodness that sounds so good! I’ve been trying to figure out what to make for breakfast too. I don’t think I’ll be able to get to it today due to the lack of ricotta in the house, but that will be on the future menu!
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