Savory Ricotta Pancakes

Recipes

Ingredientes:

For the pancakes: – 4 large eggs – 1 cup Real California whole milk Ricotta – 1/4 cup Real California whole milk – Zest from a large lemon – 6 tablespoons coconut flour – 1/2 teaspoon baking soda – 2 tablespoons Real California unsalted butter - divided For the toppings: – 1/2 cup Real California labneh – 2 strips thick-cut bacon, cooked crispy and roughly chopped – 4 oz Real California Cheddar cheese, grated – 2 tablespoons chopped chives – Flakey sea salt, to garnish Special Equipment: A food processor will make this light work, but a large bowl and a whisk can be used, instead. :Keto Friendly,Ricotta, Cheddar, Gluten Free, Milk Encontrar y Comprar

Direcciones:

Prep Time: 5 minutes

Cook Time: 20 minutes

In the bowl of a food processor, combine the eggs, ricotta, whole milk, lemon zest, coconut flour, and baking soda. Blend until smooth–the consistency should be slightly runny, similar to a regular pancake batter.

Heat a skillet over medium. Working in batches, melt 1 tablespoon of the butter in the pan and pour in about 3 tablespoons of the batter at a time, creating 4-inch rounds. Cook until puffy and browned on the bottom, 3-4 minutes, then flip and continue cooking another 2-3 minutes. Stack the cooked pancakes on a plate while you work through the remaining batter.

To serve, spread about 1 tablespoon of the labneh over each pancake, then top with bacon bits, chives, and shredded cheese. Garnish with a light sprinkle of flakey sea salt and serve!

Yield: About 8, 4-inch pancakes

Recipe by James Collier @PaprikaStudios

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