Lemon Ricotta Pancakes

Pancakes

1. Make your pancake batter according to the packager. Add in ricotta cheese and juice and zest from a lemon. Cook over medium heat on a lightly greased skillet.
2. Flip once and serve with blueberry compote and maple syrup.

Blueberry Compote

1. For the compote, I just simmered blueberries, maple syrup, juice from lemon, water, and monk fruit sugar. Simmer for about 20 minutes.
2. Option to add tapioca flour to thicken it up a bit if you’d like (this will make it more of a jam consistency).