Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes come out super fluffy with hints of lemon and almond perfect for any breakfast.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 16
Carbs 42
Protein 16
Yield 4
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
Wet
- 2 large eggs
- 1 cup unsweetened, plain almond milk
- 2 tablespoons lemon zest
- 1/2 cup ricotta cheese
- 1 teaspoon almond extract
- 2 tablespoons honey
- 2 tablespoons melted coconut oil
Instructions
- Place dry ingredients into a medium bowl and mix well. Set aside.
- 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.
- 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.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- 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.
- Top with your favorite toppings and enjoy!
Nutrition Facts
Calories: 349kcal | Carbohydrates: 42g | Protein: 16g | Fat: 16g | Fiber: 6g | Sugar: 12g