Lemon Ricotta Pancakes
Ingredients
-
3
whole
eggs
-
¾
cup
ricotta
-
3
tablespoons
olive oil
-
3
tablespoons
almond flour
-
1
tablespoon
sugar
-
scant ½
teaspoon
fine grain sea salt
-
zest of 2
lemons
-
¼
cup
all-purpose flour
Instructions
- Separate the eggs and whisk the whites until stiff peaks form.
- In another bowl, combine the egg yolks, ricotta, olive oil, almond flour, sugar, salt, lemon zest, and flour.
- Gently fold the egg whites into the ricotta mixture until uniform.
- Heat a skillet over medium-low heat and rub with olive oil.
- Ladle ¼ cup of batter for each pancake and cook until golden on the bottom, then flip and cook the other side until golden.
- Serve immediately or keep warm in a low-temperature oven.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
104
Total fat
8g
Total carbohydrates
4g
Total protein
4g
Sodium
20mg
Cholesterol
163mg
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