1/2 cup almond meal/flour (I used Trader Ho's)
1/4 cup whole milk ricotta cheese
2 eggs
3/4 tsp. of baking powder
pinch of salt
6 drops of liquid Sweet n' Low (you could use any artificial sweetener)
soy milk to thin out batter (I used Westsoy unsweetened vanilla but you could use any milk you want)
cinammon
vanilla extract
2 tablespoons of dried unsweetened cranberries
butter for frying
Topping
1 tablespoon of butter nuked with 1/4 cup of sugar-free maple syrup (I used Vermont brand)
Crack eggs and beat until frothy. Add ricotta and combine until blended. Add almond flour and all other ingredients except for soy milk. Batter will be extremely thick at this point. Slowly add milk to thin it out until it reaches a typical pancake batter consistency. Heat griddle, melt butter and ladle the batter. This will yield 3 pancakes that are approximately 5" in diameter so they are a good size and extremely filling (I could only eat one).
Top with sugar-free maple butter.
1/4 cup whole milk ricotta cheese
2 eggs
3/4 tsp. of baking powder
pinch of salt
6 drops of liquid Sweet n' Low (you could use any artificial sweetener)
soy milk to thin out batter (I used Westsoy unsweetened vanilla but you could use any milk you want)
cinammon
vanilla extract
2 tablespoons of dried unsweetened cranberries
butter for frying
Topping
1 tablespoon of butter nuked with 1/4 cup of sugar-free maple syrup (I used Vermont brand)
Crack eggs and beat until frothy. Add ricotta and combine until blended. Add almond flour and all other ingredients except for soy milk. Batter will be extremely thick at this point. Slowly add milk to thin it out until it reaches a typical pancake batter consistency. Heat griddle, melt butter and ladle the batter. This will yield 3 pancakes that are approximately 5" in diameter so they are a good size and extremely filling (I could only eat one).
Top with sugar-free maple butter.
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