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1 Minute Read

Lemon Ricotta Pancakes

Servings: 2, Prep Time: 10 min, Cook Time: 30 min

Ingredients

1 cup [246 g] Ricotta Cheese (Part Skim Milk)
1 cup [112 g] Almond Flour
0.25 cup [60 ml] Organic Unsweetened Almond Milk
1 tbsp [13 g] Vanilla Extract
1 medium Lemon (Zested )
0.5 tsp [2.3 g] Baking Soda
2 medium [88 g] Egg
1 tsp [1.2 g] Kosher Salt

Directions

Add ricotta cheese, almond flour, almond milk, vanilla extract, lemon zest, baking soda, and salt to a medium bowl. Mix until all ingredients are combined.
Add an egg to the bowl and mix until combined. Repeat this step for all eggs.
To form the pancakes, pour batter to a non-stick griddle. Form a pancake the size of your palm. Cook on medium-low heat until the batter starts to bubble on top. Gently flip each pancake and cook on the other side until firm.

Nutrition Info

Calories: 587, Fat: 39g, Carbs: 22g, Protein: 36g, Fiber: 9g

Recipes

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