Lemon Ricotta Pancakes

Breakfast

Lemon Ricotta Pancakes

4 Servings of 2 pancakes each

Prep time: 10 minutes | Cook time: 15 minutes

Kid-Friendly

Diet Style

GF
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Whisk
  • Large non-stick pan
  • Medium mixing bowl
  • Spatula
  • Serving platter

Ingredients

  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • Zest of one lemon
  • 2 tablespoons powdered sugar
  • ¼ cup ricotta cheese, softened
  • 5 jumbo eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter + extra if needed
  • Fresh assorted berries, pure maple syrup, and whipped cream for serving (optional)

Directions

  1. Preheat oven

    Preheat oven to 225 degrees.

  2. Whisk ingredients

    In a medium mixing bowl, whisk together almond flour, baking powder, and lemon zest.

  3. Add wet ingredients

    Add in ricotta cheese, eggs, lemon juice, and vanilla and continue to whisk until smooth.

  4. Heat skillet

    Heat a large nonstick skillet over medium heat, and melt 1 tablespoon butter.

  5. Cook

    Using a 1/4 cup to measure, pour batter into skillet and cook until golden, 2-3 minutes.

  6. Flip

    Flip, and cook 2-3 minutes more

  7. Transfer

    Transfer to a platter, and keep warm in oven.

  8. Continue

    Continue with the rest of the batter.

  9. Serve

    Serve topped with fresh assorted berries and your favorite toppings.