recipes

Healthy Lemon Ricotta Pancakes (Yum!)

I love fluffy airy pancakes, and these lemon ricotta pancakes are unbelievably fluffy. They have just the hint of citrus lemon, and have a beautiful texture as a result of the ricotta in them. Plus, they’re a cinch to make!




Lemon Ricotta Pancakes




Total Time

40 mins

Prep: 10 minutes

Cook: 30 minutes

Servings

10

Nutrition

211 cals

You start off by mixing flour, baking powder, salt and sugar in a medium bowl. In a large bowl, combine milk, egg, coconut oil, vanilla extract, lemon juice and zest and ricotta cheese. Sift the dry ingredients into the wet ingredients and mix until just combined – be careful not to over mix or you’ll get tough pancakes instead of fluffy ones!

Heat a little coconut oil over medium-low heat in a non-stick skillet, and then pour half cup of the batter in the middle of the skillet. Allow the batter to cook for around 1 to 2 minutes, or until the bottom is a gorgeous golden yellow, then flip the pancake over and let it cook for a while more until the other side is also golden. Repeat until all the batter has been used up. Now all that’s left to do is to drizzle these lemon ricotta pancakes with honey or maple syrup and dig in!

Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes

More Healthy Pancake Recipes:

Banana Walnut Protein Pancakes
Cheesy Zucchini Protein Pancakes
Protein Pancakes with Fresh Strawberries
Low Carb Walnut and Coconut Pancakes

More on Lemons:

Lemon Water vs. Cucumber Water

Ingredients

  • 1 ½ cup of flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • ½ cup of sugar
  • 1 cup of whole milk
  • 1 egg, beaten
  • 3 tablespoons of melted coconut oil (or butter)
  • 1 teaspoon of vanilla extract
  • 1 cup of ricotta cheese
  • ½ cup of lemon juice
  • 1 teaspoon of lemon zest
  • Honey or maple syrup, for drizzling

Directions

  1. In a medium bowl, mix flour, baking powder, salt and sugar together
  2. In a large bowl combine milk, egg, coconut oil, vanilla extract, lemon juice and lemon zest and ricotta cheese.
  3. Sift dry ingredients into wet ingredients and mix until just combined. Be careful not to over mix or your pancakes will be tough instead of fluffy.
  4. Heat a little coconut oil or butter in a non-stick skillet over medium-low heat.
  5. Pour half cup of the batter in the middle of the skillet and let it cook for about 1 to 2 minutes until the bottom is golden, then flip over and cook for another 45 seconds until the other side is also golden.
  6. Repeat until all the batter is used up.
  7. Serve pancakes with a drizzle of honey or maple syrup.




Nutrition

Calories

211 cals

Fat

8.7 g

Protein

6.1 g

Carbohydrates

27.5 g

Sugar

11.7 g

Fiber

0.6 g

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