Keto Ricotta Pancakes with Vanilla and Lemon Zest

Step 1

Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.

Step 2

You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.

Step 3

Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.

Step 4

Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).

Step 5

Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.