Breakfast
Lemon Ricotta Pancakes
Diet Style
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
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Preheat oven
Preheat oven to 225º.
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Whisk ingredients
In a medium mixing bowl, whisk together almond flour, baking powder, and lemon zest.
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Add wet ingredients
Add in ricotta cheese, eggs, lemon juice, and vanilla and continue to whisk until smooth.
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Heat skillet
Heat a large nonstick skillet over medium heat, and melt 1 tablespoon butter.
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Cook
Using a 1/4 cup to measure, pour batter into skillet and cook until golden, 2–3 minutes.
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Flip
Flip, and cook 2–3 minutes more.
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Transfer
Transfer to a platter, and keep warm in oven.
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Continue
Continue with the rest of the batter.
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Serve
Serve topped with fresh assorted berries and your favorite toppings.
Chef's Note:
Depending on the size of your pan, you should be able to fry two pancakes per batch. If you don’t have baking powder, separate your eggs and beat the whites with an electric mixer. Mix all the other ingredients together and then gently fold the whites in. This will create a fluffier pancake.
Nutrition Info
Per Each Serving
-
Calories
422
-
Fat
32g
-
Protein
17g
-
Total Carbs
19g
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Saturated Fat
12g
-
Sugar
11g
-
Sodium
219mg
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Cholestrol
331mg