Lemon Ricotta Pancakes

Ingredients

Mixed Berry Syrup:
• 1 cup mixed frozen berries (raspberries, blueberries, blackberries, strawberries)
• 1/4 cup water
• Sugar equivalent to 2 tbsp sugar
• 1/4 tsp xanthan gum
Pancakes:
• 3/4 cup ricotta
• 3 large eggs
• 1/4 cup lemon juice
• 1/4 cup water
• Zest of one lemon
• 1 1/2 cups almond flour
• Sweetener equivalent to 1/4 cup sugar
• 2 tbsp coconut flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Butter or oil for the pan

Instructions

Syrup:
1. In a medium saucepan over medium heat, combine berries, water and sweetener.
2. Bring to a boil, then reduce heat and simmer until berries are soft enough to be mashed with a fork.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Set aside to thicken.
Pancakes:
4. In a blender, combine ricotta, eggs, lemon juice, water and lemon zest. Blend until well mixed, about 10 seconds.
5. Add almond flour, sweetener, coconut flour, baking powder and salt and blend until mixture is smooth (if using a coarser almond meal, you will need to blend it for 30 seconds to a minute).
6. Heat a griddle or large skillet over medium heat and add butter or oil. Once pan is hot, spoon about 3 tbsp of batter into 4 inch circles and let cook until edges look dry, a few small bubbles appear on the top, and the underside is golden brown. Flip carefully and continue to cook until second side is golden brown, about 2 to 3 minutes.
7. Remove and keep pancakes warm while repeating with remaining batter. You should get about 12 pancakes.
8. Serve pancakes with butter and mixed berry syrup.