Almond Lemon Ricotta Pancakes

By jiafei

8 Person

40 Minutes

0 Calories

Looking for a new pancake recipe to try? Try these fresh, light, and simple to make Almond Lemon Ricotta Pancakes. The inspiration for these Lemon Ricotta Pancakes was to create a much healthier option that tasted just as good but uses more health-conscious ingredients. By using almond flour, coconut sugar, and of course almond ricotta, these pancakes are an excellent way to have a healthy breakfast option that still suits your sweet tooth, all while giving a nice boost of protein. Add some of your favorite fresh fruit on top and you’re all set!

Ingredients

3/4 cup Lemon almond ricotta
1 tbsp. Lemon zest
1/4 cup Avocado oil
1 tsp. Vanilla extract oil
1 cup Almond milk, more if needed
2 Large eggs
1/2 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
1/4 cup Coconut sugar
1/2 cup Rice flour
1 cup Almond flour

Method

01

Make some almond ricotta and add a juice of 1 lemon and 1 tablespoon of lemon zest.
02

In a large mixing bowl, combine almond flour, rice flour, sugar, salt, baking powder, and baking soda and stir to combine. In a clean medium mixing bowl, combine eggs, almond milk, vanilla extract, avocado oil and whisk to combine. Fold together with dry ingredients, fold in almond ricotta.
03

Heat coconut oil in a large nonstick skillet until shimmering. Using a ladle, pour batter into skillet to form 4 pancakes. Cook until bubbles begin to rise to the top and pop and bottom is a golden brown, about 2 minutes. Carefully flip pancakes and cook until batter sets about 2 minutes.

Related Tags

Almond Lemon Ricotta Pancakes

4.8

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

3/4 cup Lemon almond ricotta

1 tbsp. Lemon zest

1/4 cup Avocado oil

1 tsp. Vanilla extract oil

1 cup Almond milk, more if needed

2 Large eggs

1/2 tsp. Baking soda

1 tsp. Baking powder

1/2 tsp. Salt

1/4 cup Coconut sugar

1/2 cup Rice flour

1 cup Almond flour

03 Method

Step 1

Make some almond ricotta and add a juice of 1 lemon and 1 tablespoon of lemon zest.

Step 2

In a large mixing bowl, combine almond flour, rice flour, sugar, salt, baking powder, and baking soda and stir to combine. In a clean medium mixing bowl, combine eggs, almond milk, vanilla extract, avocado oil and whisk to combine. Fold together with dry ingredients, fold in almond ricotta.

Step 3

Heat coconut oil in a large nonstick skillet until shimmering. Using a ladle, pour batter into skillet to form 4 pancakes. Cook until bubbles begin to rise to the top and pop and bottom is a golden brown, about 2 minutes. Carefully flip pancakes and cook until batter sets about 2 minutes.

04 Author

jiafei

126 Recipes

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