Lemon & Ricotta Pancakes
- 2 Cups Flour
- ½ Tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1/8th Salt
- 1 Tsp. Vanilla Extract
- 2 Tbsp. Maple Syrup
- 1 Cup Milk or Milk Substitute
- 2 Eggs
- ½ Cup Ricotta
- 2 Tbsp. Lemon Juice
- Zest from 1 Lemon
- 1 Cup Blueberries, Sliced Strawberries, Or Raspberries
To Serve top each pancake with 1 Tbsp. No Sugar Added Syrup + 1/3 cup Ricotta
Using a large mixing bowl, whisk together all your dry ingredients. In a separate bowl, whisk together all your wet ingredients. Mix your wet and dry together and then fold in your berries (saving some to top with afterward). The batter will be quite thick. Then, using a lightly oiled non-stick pan, cook the pancakes over medium/low heat. Once the pan is hot pour in about 1/3 Cup of the pancake batter. Cook for about 2 minutes, until the underside is golden and the top starts to bubble. Then flip and cook for another 1-2 minutes more. Repeat until you have used up all your batter. Serve while hot and top with blueberries and any additional toppings. These pancakes can be wrapped and stored in the freezer for a quick breakfast on another day!
Enjoy 1 Pancakes with 1 Tbsp. No Sugar Added Maple Syrup + 1/3 Cup of Ricotta
304 Calories, 38.5g Carbs, 16.8g Protein, 9.3g Fat, 260mg Sodium, 0.5g Fiber, 8.9g Sugar
+ Enjoy 3 slices of turkey bacon on the side.
409 Calories, 38.5g Carbs, 19.8g Protein, 13g Fat, 470g Sodium, 0.5g Fiber, 8.9g Sugar
→ MAKE This Vegetarian: Skip the bacon.
→ MAKE This Gluten-Free: Use all coconut flour or other gluten-free flour.
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