I said what I said 😬😬 Easy lemon ricotta pancake recipe: 1 cup whole wheat flour (or sub for GF flour if needed) 3/4 cup almond flour 1 Tbsp baking powder 2 Tbsp granulated stevia ¼ tsp salt 1 ¼ cups unsweetened almond milk ¼ cup part skim ricotta cheese 1 tsp vanilla 2 large eggs 1 Tbsp avocado oil Juice and zest from one lemon In a large bowl, combine your dry ingredients: flour, almond flour, baking powder, stevia, and salt. In a separate bowl, combine your wet ingredients: almond milk, ricotta cheese, vanilla extract, eggs, oil, zest from the whole lemon, and the juice from 1/2 of the lemon. Mix together until combined. Combine the wet and dry ingredients and mix until fully combined. Let the batter sit for about 5 minutes before starting to cook your pancakes. While the batter is sitting, heat a greased skillet over medium heat. Once ready, scoop your batter (about 2-3 Tbsp for each pancake) on to your preheated skillet. Let the pancakes cook for about 3-4 minutes, flip them, and then cook for an additional 2-3 minutes. Serve your pancakes with more ricotta cheese, fresh fruit, extra lemon zest and even a dusting of a stevia based powdered “sugar”.
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