Whipped Lemon Ricotta

Add the ricotta to a fine-mesh strainer placed over a bowl. Let the ricotta drain for 30 minutes.
Remove the ricotta from the strainer, dry it with paper towels, and transfer it to a food processor with the erythritol, lemon zest, lemon juice, and vanilla.
Process for 5 minutes or until fluffy and smooth. Stop to scrape the sides occasionally.
Taste and add more erythritol if needed.
Transfer the lemon ricotta to a bowl and refrigerate until the pancakes are ready.

Pancakes

Add the beetroot to a microwave-safe bowl and pour a little water into the bowl.
Cover the bowl with a plate and microwave for 8-10 minutes or until tender. The beetroot is ready when the skin practically slips off.
Use gloves or paper towels to remove the skin from the beetroot.
Roughly chop the beetroot and add it to a blender. Blend until mostly smooth, then add the eggs, milk, maple syrup, and vanilla extract.
Blend until smooth.
Whisk the flour, baking powder, and sea salt together in a mixing bowl.
Pour the wet ingredients into the dry as you whisk until well combined. A few lumps in the batter are fine.
Heat a nonstick skillet or griddle over medium heat. Add a bit of coconut oil to the pan and wait for it to melt.
Add ¼ cup portions of the pancake batter to the skillet. Cook for 2 minutes or until bubbles appear on the surface.
Carefully flip the pancakes and cook for another 2 minutes.
Remove from the skillet and repeat with the remaining pancakes.
Layer pancakes and the lemon ricotta or spread the whipped ricotta on the pancakes, then roll for a portable, easy-to-eat breakfast.

Pink Pancakes with Whipped Lemon Ricotta

Hey there, I’m Rachel!