Lemon Lavender Ricotta Pancakes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
10
minutesCalories
276
kcalThis 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.
Ingredients
4 large free-range eggs
1/4 cup organic ricotta cheese
2 tsp Sugar-Free Vanilla Bean Sweetener
1 tsp freshly squeezed Meyer lemon juice
2 tbsp coconut flour
1 tbsp organic culinary lavender
1/2 tsp baking powder
1 tablespoon Golden Ghee
Grated zest of 1 Meyer lemon
Grass-fed butter
Sugar-free maple syrup
Directions
- In a blender, combine the eggs, ricotta cheese, sweetener, lemon juice, coconut flour, lavender, and baking powder. Blend on low for 10 seconds.
- In 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.
- Sprinkle 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
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories276
- % Daily Value *
- Total Fat
20g
31%
- Total Carbohydrate
5g
2%
- Dietary Fiber 3g 12%
- Protein 18g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
