Lemon Ricotta Pancakes

By SpartyGreenMom

Ingredients

• Serves 4
• 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)
• Psst! You can make homemade ricotta from leftover liquid whey. Or with make it with whole milk and vinegar.

Details

Servings 4
Adapted from organicauthority.com

Preparation

Step 1

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.

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.