Lemony Ricotta Pancakes

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Lolita
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.

Crepes and pancakes have always been a big part of our weekends, and we are also blessed with a Meyer lemon tree in our backyard, so any opportunity to use these gems is welcome in our home! I use ricotta often for desserts and main dishes, and these light, fluffy pancakes are perfect – and low carb! – for a Sunday morning treat.

These pancakes also store well for a few days in the fridge, so i usually make a full batch and tightly seal leftovers for the next day!

Lemon Ricotta Pancakes

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 oz full-fat ricotta cheese
  • 4 large eggs
  • 1/4 cup coconut flour
  • 2 tbsp powdered erythritol
  • 2 tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • butter or ghee for the pan
  • 1/2 cup lemon curd (optional)
  • 1/2 cup fresh whipped cream (optional)
  • 1/2 cup fresh blueberries (optional)
  • fine strips of lemon zest or grated lemon zest, for garnish (optional)

Instructions

  • In a blender, combine the ricotta cheese and eggs. Pulse until smooth.
  • Add the coconut flour, erythritol, baking powder, vanilla extract, and lemon extract to the blender and pulse until the ingredients are well combined and the batter is smooth.
  • Brush a large nonstick skillet or griddle pan with butter and heat over medium-low heat. Once the pan is hot, add 1/4 cup of the batter and cook until it's bubbly on the top and golden brown on the bottom, about 3 minutes. Repeat this process until all of the batter is gone, regreasing the skillet between batches.
  • Top each pancake with 1 tablespoon of lemon curd, 1 tablespoon of whipped cream, and a few blueberries, if using. Garnish with lemon zest, if desired.
  • Store leftovers in a resealable plastic bag in the fridge for up to 5 days, or freeze for later use. Reheat in a preheated 200 degree oven until warmed through.

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