Ingredients
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1/4 cup almond meal flour
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1 lemon
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1/2 cup flour
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1 cup strawberries
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1/2 cup strawberry preserves
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1/2 tsp baking powder
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2 tbsp sugar
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1 tsp salt
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1 cup ricotta cheese
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3 large eggs
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cooking spray
Steps
1
Zest and juice the lemon. Set dry ingredients in the bowl of a food processor and pulse just to combine. Add ricotta, eggs, 1 tbsp lemon juice, and 1 tsp zest. Pulse until mixture is fully combined. Set aside.
2
Quarter the strawberries and set in a sauce pan with strawberry preserves and ½ cup water. Bring to a boil and reduce to a simmer.
3
Meanwhile, heat a cast iron skillet over medium heat and coat with cooking spray. Working 1 tbsp at a time, dollop small pancakes into the pan. Cook 4 min. on 1 side or until golden brown, then flip and cook for an additional 2 min. on the opposite side. Repeat with remaining batter, adding more cooking spray between batches if necessary. As each batch finishes, transfer to a plate loosely covered with foil, to keep warm. Serve with fruit sauce on the side.
Tips
If you prefer, you can substitute honey for fruit sauce.
