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healthy lemon ricotta pancakes stacked and topped with blueberries

Healthy Lemon Ricotta Pancakes

Jazz up your breakfast game with these delicious Healthy Lemon Ricotta Pancakes! Made with 10 simple ingredients and flavored-packed with ricotta cheese and lemon zest, these healthy pancakes can’t be beat!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 16 Carbs 42 Protein 16
Yield 4 1x

Ingredients

Dry

  • 1.5 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt

Wet

  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 2 tablespoons lemon zest
  • 1/2 cup ricotta cheese
  • 1 teaspoon almond extract
  • 2 tablespoons honey
  • 2 tablespoons melted coconut oil

Instructions

  1. Place dry ingredients into a medium bowl and mix well. Set aside.
  2. Then, in a separate bowl, crack 2 eggs and whisk. Add almond milk, lemon zest, ricotta cheese, almond extract, and honey and whisk to combine.
  3. Add dry ingredients to wet ingredients and mix making sure all ingredients are combined. Finally, add in 2 tablespoons melted coconut oil and mix again.
  4. Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
  5. Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. when Repeat until all pancake batter is gone.
  6. Top with your favorite toppings and enjoy!

Nutrition Facts

Serving Size: 2 pancakes Calories: 349 Sugar: 12 Sodium: 400 Fat: 16 Carbohydrates: 42 Fiber: 6 Protein: 16
Author: Lee FunkeCategory: BreakfastMethod: Stove TopCuisine: American

Keywords: lemon ricotta pancakes