Lemon Ricotta Protein Pancakes
11 ingredients · 8 steps · from Downshiftology
- breakfast
- gluten-free
- high-protein
- pancakes
- lemon
- healthy
Ingredients
- 1/2 cup Almond flour
- 1/4 cup Tapioca flour
- 1 tablespoon Coconut flour
- 1/2 teaspoon Baking soda
- pinch Kosher salt
- 1/2 cup Whole milk ricotta
- 3 Large eggs
- from 1 lemon Lemon zest
- 1 tablespoon Maple syrup or honey
- 1 teaspoon Vanilla extract
- as needed for cooking Butter
Steps
- Whisk together almond flour, tapioca flour, coconut flour, baking soda, and kosher salt in a large mixing bowl.
- In a separate bowl, whisk ricotta, eggs, lemon zest, maple syrup (or honey), and vanilla extract.
- Pour wet ingredients into dry ingredients and whisk until a thick but drizzly batter forms.
- Preheat a large pan over medium heat and coat with butter.
- Spoon batter onto skillet using a 1/4 cup measure to form pancakes.
- Cook for 2-3 minutes until bubbles appear on top, then flip and cook 1-2 minutes more.
- Remove to a plate and continue with remaining batter (makes 6 pancakes).
- Serve with butter, maple syrup, and extra lemon zest if desired.
Recipe extracted by Foodle from “LEMON RICOTTA PROTEIN PANCAKES for a High-Protein Breakfast Idea!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
