Lemon Ricotta Pancakes

20
Lemon Ricotta Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    eggs, separated

  • cups ricotta cheese

  • ½

    cup flour

  • ¼

    cup brown sugar

  • zest of 2 lemons

  • 1

    tablespoon vanilla

  • pinch of salt

  • ¼

    cup coconut oil

  • strawberries, sliced (optional)

  • maple syrup (optional)

Directions

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.


Nutrition

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