Ingredients

The following ingredients have 3 Servings
  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest (from a large lemon)
  • 1 teaspoon stevia glycerite ((equals 1/3 cup sugar))
  • 6 tablespoons coconut flour ((42 grams))
  • ½ teaspoon baking soda*
  • 2 tablespoons unsalted butter (divided, for the griddle)

Instruction

  • Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
  • You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
  • Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
  • Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
  • Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.