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.
Author: Maddie Augustin
Ingredients
½cupalmond flour
2egg
¼cupricotta
½lemonjuiced
1tsplemon zest
1tbsphoney
½tspbaking 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!