Lemon Ricotta Pancakes
Ingredients
Dry Ingredients
-
1½
cups
white whole wheat flour
-
2
teaspoons
baking powder
-
⅛
teaspoon
salt
Wet Ingredients
-
2
large
eggs
-
1
cup
unsweetened, plain almond milk
-
2
tablespoons
lemon zest
-
½
cup
ricotta cheese
-
1
teaspoon
almond extract
-
2
tablespoons
honey
-
2
tablespoons
melted coconut oil
Instructions
- Mix the dry ingredients in a medium bowl and set aside.
- In a separate bowl, whisk the eggs, then add the almond milk, lemon zest, ricotta cheese, almond extract, and honey, and mix well.
- Combine the wet and dry ingredients, ensuring everything is well mixed.
- Add the melted coconut oil and mix again.
- Heat a large skillet over low/medium heat and spray with non-stick cooking spray.
- Use a ⅓ cup measuring cup to scoop the batter into the skillet and cook for 2-3 minutes on each side, flipping when bubbles form.
- Repeat until all batter is used, then serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
4
Calories
349
Total fat
16g
Total carbohydrates
42g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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