Lemon Ricotta Pancakes

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These fluffy Lemon Ricotta Pancakes are quick and easy to make with creamy ricotta cheese and fresh lemon zest. Soft, tender and with a melt-in-your-mouth texture, they are perfect for a breakfast that is surprisingly healthy and high in protein.

Prep Time5

Cook Time5

Resting Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: Gluten-free, High Protein, Low calorie

Keyword: eggs, lemon, milk, oat flour, ricotta

Servings: servings

Ingredients

1 egg
⅓ cup (80 g) ricotta cheese whole-milk ricotta recommended
½ to 1 tbsp maple syrup or honey, to taste
1 ½ tsp lemon juice
½ tsp vanilla extract
¼ tsp lemon zest
3 tbsp (45 ml) milk of choice
¾ cup (70 g) oat flour or preferred flour
½ tsp baking powder

Instructions

In a mixing bowl add the egg, then whisk together with ricotta cheese, maple syrup or honey, lemon juice, vanilla extract and grated lemon zest. Pour in the milk, give it a good mix and set aside.
In a separate bowl combine flour and baking powder.
Make a well in the center of the dry ingredients, pour in the ricotta mixture, then stir until the batter is smooth and free of lumps.
Cover the bowl with plastic wrap and let it rest in the fridge for 5 to 10 minutes.
Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Serve with your favorite toppings and enjoy warm.

Notes

Storage directions

To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.

Nutrition