Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Ingredients

• 7 oz milk ((ricotta cheese whole))
• 3 large eggs
• 1 lemon zest ((ricotta cheese whole))
• 1/4 cup almond flour
• 2/3 tbsp poppy seeds
• 1 tbsp ground flaxseed
• 1/2 tsp vanilla extract
• 2/3 tsp baking powder
• 12 drop liquid stevia
• 1 pinch sea salt
• 1 tbsp olive oil ((ricotta cheese whole))
• 1/4 cup erythritol ((ricotta cheese whole))
• 1/2 lemon juice
• 2 tbsp almond milk

Instructions

1. Prepare one lemon.
2. Zest the whole fruit then press the lemon to get the juice.Place the lemon zest and juice in a mixing bowl then crack the eggs into the bowl.
3. Stir well together with the liquid stevia, vanilla, and ricotta cheese.Whisk the mixture with the dry ingredients until smooth.Heat the olive oil in a skillet over medium heat.
4. Scoop ¼ cupfuls of the batter onto the heated oil but do not fill the cup to the brim.
5. Fry for 2-3 minutes.
6. Flip the pancakes over and leave for another 2 minutes or until the pancakes turn golden.
7. Repeat for the remaining amount of batter.Start making the lemon glaze while frying the pancakes.
8. Mix the lemon juice with the powdered erythritol and almond milk.
9. Stir well.Glaze the pancakes with the lemon mixture.
10. Serve with some poppy seeds on top.
11. Enjoy!