Luscious Lemon Ricotta Pancakes Recipe (for Breakfast, Lunch or Dinner!)
These drool worthy lemon ricotta pancakes are worth it.
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
Serves 4
Ingredients
*Psst! You can make homemade ricotta from leftover liquid whey. Or with make it with whole milk and vinegar.
Method
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.
Looking for a different pancake recipe? Savor our rich and nutty banana granola pancakes or our sweet potato pancakes.
Love the recipe, but you’re gluten free? Check out this oatmeal ricotta pancakes recipe.
Keep in touch with Kristi on Twitter @VeggieConverter and Pinterest
Resource:
http://nutritiondata.self.com/
Image: Patent and the Pantry via Compfightcc
