Fluffy Lemon Ricotta Pancakes
Ingredients and Directions:
1 cup full fat ricotta
1/4 cup heavy whipping cream
1 tbsp vanilla
1 tsp lemon extract
1/2 tbsp lemon zest
1/2 tsp baking soda
1/3 cup granulated sweetener
1/4 cup coconut flour
1/8 cup oat fiber
4 eggs
1-2 tbsp butter for skillet
Optional: 1 scoop vanilla or unflavored c8 (not calculated)
In a bowl, mix all dry ingredients. In a second bowl, whisk all wet ingredients. Slowly incorporate dry ingredients. Heat skillet on medium heat, then pour about 2 tbsp of batter on buttered skillet. Cook until golden brown, about 3-4 minutes per side. Serve hot!
Makes 8-10 pancakes
Macros per serving: Cal 121, fat 10, protein 5, net carbs 3
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