Healthy Lemon Ricotta Pancakes
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Healthy lemon ricotta pancakes are rich, moist and creamy, yet light and barely sweet. They're the perfect spring breakfast and great for using up leftover ricotta!
Ingredients
Instructions
In a large bowl, whisk flour, sugar, baking powder and salt.
Add remaining ingredients to a separate bowl and whisk well. Stir into dry ingredients until just combined.
Heat a griddle or large nonstick skillet to 300°F or medium low heat. Lightly oil the pan if necessary.
Scoop 1/4 cup batter onto the hot griddle for each pancake. Let cook until bubble appear on the surface and the bottom is lightly golden. Flip and continue to cook until done, about 1-2 minutes.
Repeat with remaining batter.
Serve pancakes warm with pure maple syrup.
Nutrition
- Calories
- 104 calories
- Sugar Content
- 3.3 g
- Sodium Content
- 100.1 mg
- Fat Content
- 4.4 g
- Saturated Fat Content
- 2.4 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 11.6 g
- Fiber Content
- 1.1 g
- Protein Content
- 5.4 g
- Cholesterol Content
- 43.8 mg
