Lemon Ricotta Pancakes with Raspberry Chia Jam

LEMON-RICOTTA PANCAKES:

1. Combine all pancake ingredients (ricotta cheese, coconut sugar, lemon juice, lemon zest, vanilla extract, egg, almond flour, brown rice flour).
2. Heat a skillet over medium heat and add vanilla ghee or coconut oil.
3. Form cakes into balls with lightly floured hands, and put them into the skillet. Press them down and lower the heat.
4. Cook for about 3-4 minutes on each side uncovered.
5. Then, cover with the lid and let it cook for another 1-2 minutes.

RASPBERRY CHIA JAM:

1. Heat frozen raspberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.
2. Use a spoon to mash the fruit to your desired consistency.
3. Stir in the chia seeds until combined.
4. Then, stir in maple syrup and beef gelatin.
5. Let it cook for 1 minute.
6. Remove from heat and let cool for 5 minutes.
7. You can serve it immediately or leave it in the fridge in a sealed container to thicken for 2-3 hours or overnight. The jam is good refrigerated for up to 1 week.

Serve pancakes with the homemade raspberry chia jam and your favorite toppings like butter, vanilla yogurt, or peanut butter.