Few things beat the fresh and zippy flavor of fresh lemon in springtime. These Lemon Ricotta Pancakes are light and tender, filled with bright lemon flavor, and perfect for your weekend brunch at home! I love topping a stack with a light drizzle of honey and some fresh blueberries.
These pancakes are gluten free, packed with protein, and full of flavor. If you’re looking for a simple brunch option, these babies are here for you! If you’re hoping for a breakfast meal prep idea, I suggest doubling the batch, so you can enjoy them all week long. Simply reheat and top with your favorite toppings as needed.
Ingredients
½ cup almond flour
2 egg
¼ cup ricotta
½ lemon, juiced
1 tsp lemon zest
1 tbsp honey
½ tsp baking powder
Oil or butter for pan
Directions:
- Preheat non-stick skillet with butter or oil to medium heat.
- In a large mixing bowl, whisk egg until foamy. Add ricotta, lemon juice, lemon zest, and honey.
- In a separate bowl, sift together almond flour and baking powder. Add to wet mixture and fold in until just mixed. A couple of lumps are okay!
- Ladle about 1/4 cup of mixture onto the pan and cook for 3-4 minutes per side, or until golden! These pancakes are very delicate, so you may find they need a little more time than traditional pancakes before they are ready to flip!
- Remove from skillet and serve warm with toppings of your choice!
Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are light and tender, filled with bright lemon flavor, and perfect for your weekend brunch at home! I love topping a stack with a light drizzle of honey and some fresh blueberries.
Ingredients
- ½ cup almond flour
- 2 egg
- ¼ cup ricotta
- ½ lemon juiced
- 1 tsp lemon zest
- 1 tbsp honey
- ½ tsp baking powder
- Oil or butter for pan
Instructions
-
Preheat non-stick skillet with butter or oil to medium heat.
-
In a large mixing bowl, whisk egg until foamy. Add ricotta, lemon juice, lemon zest, and honey.
-
In a separate bowl, sift together almond flour and baking powder. Add to wet mixture and fold in until just mixed. A couple of lumps are okay!
-
Ladle about 1/4 cup of mixture onto the pan and cook for 3-4 minutes per side, or until golden! These pancakes are very delicate, so you may find they need a little more time than traditional pancakes before they are ready to flip!
-
Remove from skillet and serve warm with toppings of your choice!
