Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes come out super fluffy with hints of lemon and almond perfect for any breakfast.
Servings: 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
Calories: 349kcal | Carbohydrates: 42g | Protein: 16g | Fat: 16g | Fiber: 6g | Sugar: 12g