3⁄4 cup ricotta
2 teaspoon baking powder
1/4 teaspoon baking soda
3 1⁄2 tablespoons Truvia (our go to sugar substitute)
1⁄2 cup butter (melted)
1 teaspoon sea salt
10 drops of lemon essential oil (we used doTerra, 100% pure therapeutic grade – be careful to use something that is 100%. If you do not have, you will need 2 cups of lemon zest or 1⁄2 cup fresh lemon juice)
1 1⁄2 cup of gluten free flour
Preheat skillet set over medium heat.
In a mixing bowl whisk together flour, Truvia, baking powder, baking soda and salt for 30 seconds or until smooth.
Separate flour mixture by created a hole (well appearance in the center) and set aside.
To create milk mixture – in a separate large mixing bowl, whisk together heavy cream, ricotta, eggs, and vanilla extract until well blended.
Add melted butter and lemon essential oil/ lemon juice to milk mixture and blend until combined (it will curdle a little, that’s normal).
Immediately pour milk mixture into flour mixture and whisk – batter should be slightly lumpy).
Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.