Pancakes for breakfast (and even often for dinner) are a family-favorite at our house. But we love to mix it up with different varieties. This luscious lemon ricotta pancakes recipe is filled with rich ingredients and it’s absolutely packed with healthy nutrients.
With 1 1/2 eggs per serving, these pancakes are filled with essential amino acids and provide several vitamins and minerals, including vitamin A, riboflavin, vitamin B2, folic acid, vitamin B6, vitamin B12, biotin, choline, iron, calcium, phosphorus and potassium. Eggs are also a great source of protein and vitamin D. The ricotta cheese provides calcium and phosphorous, which can be beneficial for bone density and metabolism, respectively. And the bioflavonoids in lemons can prevent inflammation, help your immune system and they’re antioxidants.
Lemon Ricotta Pancakes
6 eggs, separated
1 1/2 cups ricotta cheese*
1/2 cup flour (whole wheat pastry flour works great, but use what you love)
1/4 cup sucanat or brown sugar
zest of 2 lemons
1 tablespoon vanilla
pinch of salt
1/4 cup coconut oil
strawberries, sliced (optional)
maple syrup (optional)
Mix egg yolks, ricotta, flour, sucanat/brown sugar, lemon zest and vanilla in a bowl. In a separate bowl, beat egg whites with salt until peaks form. Fold the egg whites into your ricotta mixture.
Heat a frying pan to medium-high. Melt enough coconut oil for your first batch of pancakes. Pour batter into pan to make pancakes about 3 inches wide. Once bubbles form, flip gently and cook for 2-3 more minutes. Repeat with remaining batter and serve. Top with strawberries and maple syrup, if desired.
Love the recipe, but you’re gluten free? Check out this oatmeal ricotta pancakes recipe.