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.