15 min 2
Lemon Lavender Ricotta Pancakes
This recipe is my ode to Caffe Dolce Vita in Providence, Rhode Island, and their lemon-lavender pancakes with lemon-lavender butter and my lemon-lavender love. It’s like eating the entire region of Napa Valley.
4 large free-range eggs
¼ cup organic ricotta cheese
2 teaspoons Sugar-Free Vanilla Bean Sweetener
1 teaspoon freshly squeezed Meyer lemon juice
2 tablespoons coconut flour
1 tablespoon organic culinary lavender
½ teaspoon baking powder
1 tablespoon Golden Ghee
Grated zest of 1 Meyer lemon
Sugar-free maple syrup
Directions Preparing:5 minCooking:10 min
Step 1In a blender, combine the eggs, ricotta cheese, sweetener, lemon juice, coconut flour, lavender, and baking powder. Blend on low for 10 seconds.
Step 2In a medium skillet, melt the ghee over medium heat. Pour about ¼ cup of the batter into the center of the pan. Cook the pancake until the bottom is brown and crispy, about 1 minute. Flip the pancake and cook the other side until brown and crispy, 30 seconds to 1 minute more. Repeat this step to cook 3 more pancakes.
Step 3Sprinkle each serving with the lemon zest and top the pancakes with a pat of butter. Serve with your favorite keto-friendly sugar-free maple syrup.
Nutrition Facts (per serving of 2)