Ricotta Cheese Pancakes
with Berry Sauce
Ingredients for Pancakes
1 cup of low-fat Ricotta Cheese
1/2 tsp. good vanilla extract
1/3 cup of spelt flour
1/8 tsp. xanthan gum
1 1/2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. nutmeg or cinnamon (optional)
1/2 -1 tsp. stevia or monk fruit sweetener (optional)
1 tsp. olive oil (for the pan)
Place all ingredients into a food processor.
Blend the batter until thoroughly combined.
Allow batter to sit for 5-10 minutes
Set a nonstick skillet to medium to high heat, add olive oil.
Once hot add batter. (Use a Tbs. to measure will make silver dollar pancakes)
Once edges start to dull, flip the pancake for about 1-2 minutes more, until done.
(if the batter does not sit, pancakes will not rise like traditional pancakes, they will be crepe like)
Berry Sauce Ingredients
1 cup of berries, any kind
1/2 cup of water
Dash of Cinnamon
1/8 tsp. vanilla extract
squeeze of 1/4 of a lemon or 1/2 tsp. lemon juice.
Berry Sauce Directions
Bring berries and water to a boil in a small saucepan over medium heat.
As the berry mixture comes to a simmer and the berries soften mash with the back of a fork.
Add cinnamon, vanilla extract and lemon.
Continue to simmer for a few additional minutes until mixture reduces.
Serve warm over pancakes.
To make without a food processor, combine all the wet ingredients in one bowl. Combine the dry in another and mix well by hand. Add the wet to the dry and mix.
Spelt is a whole grain wheat flour. To make this meal even lower carb, swap for almond flour or your favorite low-carb flour.
Xanthan Gum can be purchased at most supermarkets and on amazon. You can also substitute the Xanthan Gum for 2 tsp. of coconut flour.
Substitute maple extract for the vanilla for maple-flavored pancakes.
Some topping ideas are fresh berries, shredded coconut, or chopped nuts.
For a smoother sauce, once cooled, puree in a blender.