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Lemon Ricotta Pancakes

Carolyn Ketchum
  • minutes
  • Serves 6

INGREDIENTS

1 cup

Berries, mixed frozen

1

Lemon, Zest of

3

Eggs, large

1/4 cup

Lemon juice

1 1/2 cups

Almond flour

1 1/2 tsp

Baking powder

2 tbsp

Coconut flour

1/4 tsp

Salt

1

Sugar equivalent to

1

Sweetener equivalent to

1/4 tsp

Xanthan gum

1

Butter or oil

3/4 cup

Ricotta

1/2 cup

Water