Pre-heat a large non-stick skillet on the stovetop over medium heat. Spray the skillet with your preferred cooking spray if needed.
In a large bowl, combine the Gluten-Free flour, almond flour, baking powder, Truvia Original Sweetener, and salt. Whisk lightly to combine. Set that bowl aside.
In a separate bowl, combine the almond milk, ricotta cheese, vanilla extract, eggs, oil, zest from the whole lemon, and the juice from 1/2 of the lemon. Mix together until combined.
Add the wet ingredients to the bowl with your flour mixture and whisk until your batter is thoroughly combined. Let the batter sit for about 5 minutes before starting to cook your pancakes.
Once ready, scoop your batter (about 2-3 Tbsp for each pancake) on to your preheated skillet. Let the pancakes cook for about 3-4 minutes, flip them, and then cook for an additional 2-3 minutes. You will have enough batter for about 12 pancakes.
Serve your pancakes with additional plain ricotta cheese, fresh fruit, and a sprinkle of extra lemon zest.
If you don’t need to follow a gluten-free diet, you can substitute all purpose flour for the gluten-free flour blend.The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.Note: each serving of pancakes contains 4g Erythritol