Fluffy coconut ricotta pancakes topped with cinnamon and orange zest dusted crème fraîche with blueberries and walnuts, drizzled with Troo and my own caramel sauce.
A sweetener-free clean Keto version is possible without the addition of sweeteners.
Makes 8 servings (pancakes)
Marcos per pancake excluding toppings - C: 2g, F: 14g, P: 6g
Ingredients:
Pancakes -
1tsp Vanilla Bean
2tbsp Butter
4 Large Eggs
130g Ricotta Cheese
120ml Double Cream
1tsp Baking Soda
50g Organic Coconut Flour
Caramel Sauce -
15g butter
12g erythritol
12g allulose
20g double cream
1/4 teaspoon vanilla bean paste
Steps:
Pancakes -
1. Whisk dry ingredients together.
2. Whisk in egg yolks and ricotta until smooth
3. In a separate bowl whisk the whites until soft peaks form
4. Spoon in and fold the whites into the batter and homogenise gently without over mixing
5. Into a medium heat pan smear some butter on pan and add 2 tbsp of the batter. Its important to make sure heat is not too high to burn or too low to not cook.
6. You can see when its ready for flipping, 2-3min turn oven and cook a little more (top side would be quicker)
7. Top with what you like 
Caramel Sauce -
1. Melt butter and the sweeteners in a pan on medium heat.
2. Add in double cream, careful as it will bubble quite a bit
3. Let cool, Serve up while warm and enjoy
*The pancakes are a KetoKemist adaptation from Dietdoctor.com