These easy low carb blender pancakes will brighten your morning with the sunny taste of lemons and mixed berries. A fabulous gluten-free breakfast treat.
My kids all seem to have one track minds, just like their old mum. Turns out that they dream about food as much as I do. Maybe it’s a hereditary trait, passed on through the genes of food-obsessed people. Or maybe it’s taught when they are really young and impressionable, watching as their mother thinks and schemes and daydreams about her next meal. However it’s passed on, my kids all surely have caught that bug. My littlest in particular. The moment I pick her up from school, the first thing she asks is “What are we having for snack?”. And almost immediately after that, she then asks “What are we having for dinner?”. And the first thing out of all of their mouths when they get up is not “Good morning, dearest mother”, but “What’s for breakfast?”.
As much as I love sharing the joy of food with my kids, this does have a tendency to put some undue pressure on me at times. This will come as a shocker to you but sometimes I have nothing prepared and have zero idea what I am going to feed those hungry little mouths. And I’ve been sorely lacking in the breakfast inspiration lately. They get out of bed, stare at me expectantly and I look back blankly. I’m not going to lie, we’ve been resorting to a lot of rice cakes and peanut butter over the past few weeks. I really need to build back up my frozen stash of muffins. Emergency breakfast muffins are vital to my sanity.
But just to shake things up last week, I whipped up these Lemon Ricotta Blender Pancakes. The funny part is that I’d thought of these ages ago and even had them written down in my ever-growing list of recipe ideas. And then my friends at A Sweet Life send me a conventional recipe from Smitten Kitchen and asked if I could make them over for a low carb diet. That recipe was paired with sautéed apples, which didn’t really appeal to me because apples are carby little buggers. I wanted to pair the pancakes with raspberries instead. I looked in my freezer for the bag of frozen raspberries I was certain I had, I couldn’t find them. Some hungry little mouth had managed to use them up and I am pretty sure it wasn’t me.
So triple berry sauce it was. You could really do any berry here and it would be fabulous. A great breakfast for those hungry little mouths in your family.
Please see my low carb Lemon Ricotta Blender Pancakes Recipe on A Sweet Life.