Meyer Lemon Ricotta Pancakes
FOOD AS MEDICINE
These pancakes combine Meyer lemons, a gem of the winter citrus season with tangy ricotta, which just happens to be a good source of protein. Meyer lemons are basically a hybrid of an orange and a lemon and are sweeter and less tart than regular lemons. Meyer lemons are usually are even juicier, plus they are readily available at your local farmers market during prime citrus season! They have all the Vitamin C and antioxidant benefits of lemon and in this recipe you combine the juice and a good amount of zest for a potent punch of nobiletin, a focused flavinoid in citrus that is being researched for its ability to prevent cancer spread or metastasis throughout the body.
4 eggs, separated
1.5 cups almond flour
4 Tbsp coconut flour
1 tsp baking soda
1-2 Tbsp coconut sugar (may omit or reduce if desired)
1/2 tsp sea salt
1 cup grassfed ricotta
1/2 cup milk of choice (can use grassfed dairy milk or nut milk)
zest & juice of 2 Meyer Lemons
Ghee or coconut oil for cooking
Fresh blackberries for serving
Dark Amber maple syrup, if desired
Place egg whites in the bowl of a standing mixer and whisk on medium-high until soft peaks form, about 4-5 minutes. In the meantime, combine almond flour, coconut flour, baking soda, coconut sugar and salt in a mixing bowl. In a separate bowl, whisk egg yolks with ricotta, milk, lemon juice and zest. Whisk about 1 cup of the egg whites into the egg yolk mixture, then combine the egg yolk mixture with the dry ingredients. Fold in the remaining whipped egg whites.
Heat a cast iron skillet over medium and add ghee or coconut oil. Spoon about 1/4 cup portions of the batter into the pan and cook until bubbles form, about 3-4 minutes, then flip and cook until golden brown. Serve with fresh blackberries and a drizzle of maple if desired or just load up with a pat of grassfed butter!