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.