Lemon Ricotta Pankies

Makes 4-6 pancakes

It had been some time since I'd had these little darlings and was reintroduced to them during a recent trip. Oh my! So good. After getting back home I worked up this keto version.

Ingredients

• ⅔ cup almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• Pinch of salt
• 3 large eggs, separated, egg whites whipped
• ½ cup ricotta
• 3 TBS unsweetened almond milk
• 1 TBS lemon juice
• 2 tsp vanilla extract
• 2 TBS butter, melted
• 1 tsp lemon zest
• 1 TBS granulated Stevia, monk fruit, Swerve or another low carb granulated sweetener
• Ghee for cooking

Instructions

1. Add the almond flour, coconut flour, baking powder and salt to a bowl and mix to combine.
2. Add the egg yokes, ricotta, sweetener, almond milk, lemon juice, vanilla and lemon zest to another bowl and mix to combine.
3. Add the wet ingredients to the dry and stir to combine. Fold in the fluffy egg whites.
4. Lightly grease a non-stick skillet or griddle with ghee, then heat to medium low heat, 325⁰ F until hot. Drop ¼ cup of batter for each pancake onto the hot skillet or griddle keeping pancakes separated by 2 inches. Cook until small bubbles begin to form on the top, the sides set, and they are golden brown on the bottom. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
5. Serve warm or store in the oven at 200 degrees until serving time.

Notes

• You can store unused pancakes in the freezer by separating them using parchment paper sheets. Thaw and reheat them in your toaster when you're ready.
•  For your health and the best flavor, use as many organic ingredients as you can get your hands on.

Tom Mehren/May 2022