Lemon Ricotta Blueberry Pancakes

 Since I had a lot of blueberries and ricotta from previous recipe I decided to make one of my Holiday breakfast meals which my husband loves and has been thinking about them since I told him about it yesterday.  This recipe I found at Driscoll's  (the berries company) website years ago and of course I'm now going at it keto style, gluten free, sugar free and dairy free.

Lemon Ricotta Blueberry Pancakes - Gluten, sugar and dairy free

Ingredients:

• 1 cup gluten free flour of choice
• 1/4 cup granulated stevia
• 1 teaspoon baking powder - aluminum free
• 1/4 teaspoon salt
• 1 cup dairy free ricotta 
• 1/2 cup almond milk (or any milk you like)
• 2 teaspoon grated lemon zest
• 1 teaspoon vanilla
• 6 oz blueberries - a small package
• 2 eggs - separated  (Celia and Chris this does not mean distance apart, separate yolks from whites

Directions:

You'll need a griddle, comal or heavy bottom pan, vegetable oil

In a small bowl combine dry ingredients. In medium size bowl whisk together the ricotta, milk, egg yolks, vanilla and lemon zest.  In another bowl mix egg whites with hand mixer till soft forms peak.  To ricotta and other wet ingredients add dry ingredients until completely incorporated then fold in egg whites.  On to the greased hot griddle add about 1/2 cup of the batter for each pancake (mine were about 5" in diameter and made six from recipe), then scatter blueberries over top, when sides begin to brown turn and cook a couple more minutes.  You can serve with your syrup of choice of course, Enjoy!