Fluffy Lemon Ricotta Pancakes
Servings: 8 pancakes
Calories: 127kcal
The most fluffy, light, pillowy lemon ricotta pancakes with only 10 ingredients
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Ingredients
- 2 eggs
- 3/4 cup ricotta cheese
- 2 tablespoos pure maple syrup or sub with pure honey
- 1/4 cup almond milk or sub with milk of choice
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour self-raising
- 1/2 teaspoon bicarb soda
- 1 lemon zested & juiced
- 3/4 cup blueberries frozen, or fresh
- coconut oil or butter for cooking
Blueberry Sauce Topping
- pure maple syrup
- greek yogurt
- 1/2 cup blueberries
Instructions
- In a large bowl mix the eggs, pure maple syrup, milk, ricotta cheese, lemon zest and juice, and vanilla extract, until smooth.
- Then sift the whole wheat flour and baking soda into the wet mixture. Mix to combine but don't over-mix. Gently fold in the blueberries.
- Heat up your griddle with butter or coconut oil. Scoop about 1/3 cup of batter into the pan. Wait for bubbles to appear and then flip. Cook for another minute or so.
- To prepare the topping, heat up the blueberries in the microwave for about 1 minute. Or you can also heat it on the stove in a non-stick pan or small casserole. Transfer the sauce to a bowl.
- Serve the pancakes with a dollop of greek yogurt, drizzle of blueberry sauce and pure maple syrup. You can store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Notes
*If using non self-raising flour, add 1 teaspoon of baking powder into the flour.
Nutrition
Sodium: 114mg | Calcium: 74mg | Vitamin C: 9mg | Vitamin A: 179IU | Sugar: 3g | Fiber: 3g | Potassium: 132mg | Cholesterol: 53mg | Calories: 127kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 5g | Protein: 6g | Carbohydrates: 16g | Iron: 1mg
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