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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