companion blog to the e-book the 24/7 Low Carb Diner

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Friday, May 11, 2012

Lemon Ricotta Mini-Stacks

The May Diner News celebrates fun food on sticks. This is a new recipe for the idea I featured of mini pancakes served on a food pick. Saw that on Pinterest, I think. With the blueberries threaded on the pick, how fun is that? These make a delicate batter so they are perfect as small cakes. Because they are a little easy to tear, they are tough to turn in a larger size. You can try if you have those master flipping skills. I do not.

The taste is lightly citrusy and sweet. Don't mess them up with maple flavored syrup. Just a pat of butter, a sprinkle of powdered sweetener and some berries on top and you will be happy.

Lemon Ricotta Mini-Stacks

4 eggs
7 ounces ricotta cheese
1/3 cup almond flour
1 tbsp lemon juice
1/2 tsp baking powder
1/4 tsp stevia extract
1/2 cup blueberries
1 tbsp coconut oil or other mildly flavored oil
1 tbsp powdered sweetener

In a medium bowl, beat eggs. Stir in ricotta cheese until well blended. Add in the almond flour, baking powder, juice, and stevia. Heat a skillet with oil. Pour batter into skillet making silver dollar size pancakes. When the tops lose the glossy shine, slip the pancakes to cook the other side. Remove to a warm plate while cooking remaining batter. Thread blueberries onto the food picks. Spear the cakes onto food picks. Top with powdered sweetener and serve.

I love making fun little food picks from inexpensive materials. The pick on the left is how I buy them. I added the fun little flower from the sales tub at Hobby Lobby. Who would ever know from this breakfast that I am the mother of all boys? Speaking of mothers, this recipe would be very nice for breakfast in bed for your favorite mom this Mother's Day.

I am so happy that all my boys are in town for this special weekend. Also, I have been blessed with the most amazing mom in the world and I love her bunches. Still need to figure out a gift for the mom who has everything! Happy Mother's Day to all you amazing moms out there.


Retta said...

I love lemon, and never thought of putting it in little pancakes. Will definitely try these.

When I was growing up, on many a Saturday my Mom made us kids "silver dollar pancakes." It's a fun memory, and these look like those. :-)

Chelle B said...

I enjoy citrus flavored foods. I think it sounds amazing in pancakes and would love to give these a try. The tiny size is perfect for the tiny mouth I feed. My son would love these as much as me.

Ginny said...

These look really great Lisa!

Anonymous said...

Can coconut flour be used in place of almond flour?

Lisa Marshall said...

No sorry, coconut flour and almond flour behave totally differently.

Nicole said...

These are the best low carb pancakes I've ever had! I used 2 eggs and 1/3 cup of egg white, and I wasn't sure how sweet the stevia I had was so I used just a tiny sprinkle of stevia powder and 2 drops of liquid Splenda. They are sweeter than plain pancakes, but I think the sweetness enhances the flavor from the ricotta and lemon.

Anonymous said...

is the lemon include for taste or does it help them to cook better?

Anonymous said...

Why do your recipes not include nutritional information? Cals, carbs, protein, fiber?

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