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Lemon Ricotta Keto Pancakes

Crave-worthy Keto Lemon Ricotta Pancakes

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  1. Add the almond flour, coconut flour, baking powder and salt to a bowl and mix to combine. 
  2. Add the eggs, ricotta, sweetener, almond milk and lemon zest to another bowl and mix to combine. 
  3. Add the wet ingredients to the dry, and stir to combine. 
  4. Lightly grease a non stick skillet with butter. 
  5. Heat the skillet over medium low heat until hot.
  6. Drop ¼ cup of batter for each pancake onto the hot skillet.
  7. Cook until small bubbles begin to form on the top. 
  8. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  9. Serve warm.


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