Keto ricotta lemon pancakes with blueberry compote

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KETO RICOTTA LEMON PANCAKES WITH BLUEBERRY COMPOTE TOPPING

WHAT

  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon of lemon juice 
  • 2 tablespoons granulated swerve (sweetener)
  • 1/3 cup coconut flour 
  • ½ teaspoon baking soda
  • Optional: 1/4 cup of pecan pieces 
  • 2 tablespoons unsalted butter, for the griddle or frying pan 

HOW

  1. Whisk together dry ingredients followed by wet, except the butter which is for frying. It will have a thick “ricotta-y” consistency.
  2. Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter. Be sure to keep me heat medium – I nearly burned my first set. Also, keep them relatively small/medium, about 2 tablespoons worth of batter – it will be easier to flip them.
  3. Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.

For the cream topping:

  • 2 tablespoons of mascarpone (or cream cheese)
  • 1 tablespoon of creme fraiche (or Greek Yogurt)
  • 1 tablespoon of maple syrup
  • 1 teaspoon of lemon zest
  • 1 teaspoon of lemon juice
  1. Whisk 2 tablespoons of mascarpone (or cream cheese), 1 tablespoon of creme fraiche (or Greek Yogurt), 1 tablespoon of maple syrup, 1 teaspoon of lemon zest and 1 teaspoon of lemon juice. Mix it until creamy and homogeneous. This will go on top of your pancakes.


For the Blueberry compote topping:

  • 1 pint of fresh or frozen blueberries
  • 2-3 tablespoons of water and wait for
  • 1-2 tablespoons of lemon juice
  • Optional: 1-2 tablespoons of maple syrup, honey, sweetener or sugar

  1. If you’re able to multi-task or have an extra set of hands around, have them watch 1 pint of fresh or frozen blueberries in a skillet over medium heat.
  2. Add about 2-3 tablespoons of water and wait for it to start simmering. Then add 1-2 tablespoons of lemon juice and mix it in with a wooden spoon, about 3-4 minutes.
  3. May add 1-2 tablespoons of maple syrup, honey, sweetener or sugar if you’d like to sweeten the deal. Some days I do, some days I don’t. This will go on top of your pancakes and cream.
And this is the end result.
So delicious!!!!