Almond Lemon Ricotta Pancakes PT40M https://img5.recipesrun.com/201907/2019/0828/02/a/193166/300x200x50.jpg 8 servings 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

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.

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Almond Lemon Ricotta Pancakes

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!
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 jiafei
126 Recipes
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