Lemon Ricotta Pancakes

Ingredients

1 cup heavy cream
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)

3 large eggs
1 1⁄2 cup of gluten free flour

1 teaspoon vanilla extract

Directions

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.