A low carb and sugar-free alternative to the traditional pancake, these Lemon Ricotta Blueberry Pancakes are fluffy pillows of perfection bursting with tart lemon and sweet blueberries. An easy but luxurious weekend breakfast or brunch treat!
In a large mixing bowl, combine almond flour, baking powder, erythritol, lemon zest, and salt, Whisk to combine. Set aside.
In a medium mixing bowl, add three egg yolks, vanilla, lemon juice, almond milk, and ricotta cheese. Whisk vigorously to combine ingredients. Add wet ingredients into dry and mix with a wooden spoon until just combined to form a batter. Batter will be slightly thicker at this point, but add additional almond milk 1 tablespoon at a time if the batter looks too much like a cake batter.
In a clean mixing bowl, add the egg whites. Using a mixer beat on high power until stiff peaks form. Add the whipped egg whites into the batter by hand, mixing in slowly with a wooden spoon until just combined. Do not overmix. Batter should be a pourable consistency at this point.
Heat a large non-stick skillet over medium-low heat and grease lightly with a neutral-tasting oil. Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with. Cook for 2-4 minutes until the edges and bottom are set. Drop a few blueberries on top and carefully flip. Continue to cook for another 2-4 minutes on the other side until both sides are a golden brown. Remove to a large serving plate and repeat until all batter is gone.
Top with additional berries, butter, sugar-free maple syrup, or cream. Serve immediately.