Zesty Lemon Ricotta Cheese Pancakes for a Tasty Twist
frommelissarecipe.commelissarecipe.com/lemon-ricotta-cheese-pancakes
Lemon Ricotta Cheese Pancakes are fluffy, protein-rich, and gluten-free, making them a delightful breakfast option.
Ingredients
Instructions
How to Make Lemon Ricotta Cheese Pancakes
In a large bowl, whisk together the milk, ricotta cheese, eggs, lemon zest, and lemon juice until the mixture is smooth and creamy.
Add almond flour, gluten-free flour, and baking powder; gently stir until just combined.
If you're feeling adventurous, fold in blueberries or chocolate chips at this point.
Preheat a non-stick skillet over medium heat, lightly greasing it.
Scoop about ⅓ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.
Flip the pancakes carefully and cook for another 2-3 minutes until golden brown.
Stack pancakes high and serve warm with maple syrup, fresh berries, or Greek yogurt.
Nutrition
- Serving Size
- 1 pancake
- Calories
- 120 kcal
- Carbohydrate Content
- 10 g
- Protein Content
- 6 g
- Fat Content
- 7 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 60 mg
- Sodium Content
- 150 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 3 g
