Lemon Lavender Ricotta Pancakes

This recipe is my ode to Caffe Dolce Vita in Providence, Rhode Island, and their lemon-lavender pancakes with lemon-lavender butter and my lemon-lavender love. It’s like eating the entire region of Napa Valley.

INGREDIENTS:

• 4 large free-range eggs
• ¼ cup organic ricotta cheese
• 2 teaspoons Sugar-Free Vanilla Bean Sweetener
• 1 teaspoon freshly squeezed Meyer lemon juice
• 2 tablespoons coconut flour
• 1 tablespoon organic culinary lavender
• ½ teaspoon baking powder
• 1 tablespoon Golden Ghee
• Grated zest of 1 Meyer lemon
• Grass-fed butter
• Sugar-free maple syrup

INSTRUCTIONS:

1. In a blender, combine the eggs, ricotta cheese, sweetener, lemon juice, coconut flour, lavender, and baking powder. Blend on low for 10 seconds.
2. In a medium skillet, melt the ghee over medium heat. Pour about ¼ cup of the batter into the center of the pan. Cook the pancake until the bottom is brown and crispy, about 1 minute. Flip the pancake and cook the other side until brown and crispy, 30 seconds to 1 minute more. Repeat this step to cook 3 more pancakes.
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