Lemon Ricotta Pancakes
From: Wit & Delight • Print this Recipe
- ¾ cup ricotta
- 3 large eggs
- ¼ cup lemon juice
- ¼ cup water
- Zest of one lemon
- 1 ½ cups coconut flour
- ¼ cup sugar
- 2 tbsp coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- Butter or oil for the pan
- In a blender, combine ricotta, eggs, lemon juice, water and lemon zest. Blend until well mixed, about 10 seconds.
Add flour, sweetener, coconut flour, baking powder and salt and blend until mixture is smooth.
Heat a griddle or large skillet over medium heat and add butter or oil. Once pan is hot, spoon about 3 tbsp of batter into 4 inch circles and let cook until edges look dry, a few small bubbles appear on the top, and the underside is golden brown. Flip carefully and continue to cook until second side is golden brown, about 2 to 3 minutes.
Remove and keep pancakes warm while repeating with remaining batter. You should get about 12 pancakes.
Serve pancakes with butter and mixed berry syrup.