When it comes to getting a smooth pancake batter with low carb ingredients, your blender is your friend. It helps break up any lumps and clumps that might otherwise mar your perfect pancakes. For these lemon ricotta pancakes, I originally envisioned a raspberry syrup but discovered that someone in my house had eaten all the frozen raspberries. So mixed berries it was! You could do all one berry variety if you prefer. Blueberry syrup would be lovely!
- 1 cup mixed frozen berries (raspberries, blueberries, blackberries, strawberries)
- 1/4 cup water
- Sugar equivalent to 2 tbsp sugar
- 1/4 tsp xanthan gum
- 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
- In a medium saucepan over medium heat, combine berries, water and sweetener.
- Bring to a boil, then reduce heat and simmer until berries are soft enough to be mashed with a fork.
- Sprinkle with xanthan gum and whisk vigorously to combine. Set aside to thicken.
- In a blender, combine ricotta, eggs, lemon juice, water and lemon zest. Blend until well mixed, about 10 seconds.
- 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).
- 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.
- Remove and keep pancakes warm while repeating with remaining batter. You should get about 12 pancakes.
- Serve pancakes with butter and mixed berry syrup.