Step 1

Whip the egg whites in a mixing bowl, until you get soft peaks using a hand mixer and set aside.  In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream, then mix for about 2 minutes.

Step 2

Add the egg whites in and mix briefly.  In a separate bowl, whisk the almond flour, oat fiber and baking powder.  Add the dry ingredients into the wet and mix until combined.

Step 3

The batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.

Step 4

Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter. If you make them any bigger, they might be more difficult to flip and won't hold together as well. Think a little bigger than a silver dollar pancake.

Step 5

Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done.

Step 6

Be patient while they cook and if you make them this way, they will turn out perfectly! Top with grass-fed butter, (optional) sugar-free maple syrup and some chopped toasted almonds for some texture!