Lemon Ricotta Pancakes

2016-08-10
Lemon Ricotta Pancakes
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  • Yield : 30 pancakes
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Nutritional Info

This information is per serving.

  • Calories

    46
  • Total Fat

    2.1g
  • Saturated Fat

    1.2g
  • Cholesterol

    22mg
  • Sodium

    65mg
  • Potassium

    44mg
  • Total Carbohydrates

    4.6g
  • Protein

    2.2g
  • Vitamin A

    2%
  • Vitamin C

    1%
  • Calcium

    4%
  • Iron

    2%
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These little ricotta pancakes are light and fluffy. The ricotta cheese lightens up the traditional pancake batter. The lemon zest really perks up the flavor.

I love this recipe because it used almost no sugar. You can add more if you like, but I like them the way they are. If you are not a sugar user, feel free to substitute an equivalent (not equal) amount of stevia.

The original recipe calls for milk but feel free to use your favorite milk substitute if you prefer. I often use almond milk in pancakes and it’s perfect.

Lemon Ricotta Pancakes

diabetic recipevegetarian label

Ingredients

  • 1 cup of flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 3 eggs
  • 1 cup milk (or milk substitute)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons butter (or oil)

Method

Step 1

Combine the flour, sugar, baking powder and salt in a bowl.

Step 2

In a separate bowl whisk together the ricotta cheese, eggs, milk, lemon zest and juice.

Step 3

Stir the wet ingredients into the dry ingredients to form a batter, making sure you do not overmix the batter.

Step 4

In a nonstick skillet, heat 1 tablespoon of the butter or oil over medium low heat. Drop the batter 2 tablespoons at a time into the skillet. Cook the pancakes for about one to two minutes per side or until they are golden and puffed.

Makes about 30 small pancakes. You can make them larger if you want. The recipe serves about 2 to 3 people depending on your appetite.

Tips and Variations:


You can use a milk substitute as I indicated above, such as almond milk, hemp, coconut or soy milk for these little pancakes. Any will work so choose your favorite.

The ricotta cheese in these pancakes makes them nice and light. It adds protein too which makes them healthier than regular, all flour pancakes.

I think you will love the added touch of lemon zest and lemon juice. It really adds a lovely flavor and a bit of zip to the pancakes.

These little gems don’t need to be topped with much to make them delicious. Of course you can use syrup, but I just add fresh berries and maybe another squeeze of lemon. A light sprinkle of icing sugar is nice too, plus a bit of your favorite jam or preserves.

If you love our ricotta cheese pancakes have a look at our other delicious breakfast recipes.

You will find our recipe for healthy coconut pancakes here.

If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks a lot.

Lemon Ricotta Pancakes




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