These fluffy lemon ricotta pancakes are made with 10 easy substances and flavored-packed with ricotta cheese and lemon zest, these wholesome pancakes can’t be beat!
Fancy Lemon Ricotta Pancakes
Ricotta and lemon zest in pancakes, you say?! These scrumptious lemon ricotta pancakes are paying homage to fancy pastries, besides they’re simple to make, and also you don’t want substances you’ll by no means use once more!
If you happen to’re seeking to jazz up your breakfast recreation for the fam, or wow brunch visitors coming over, then this flavorful pancake recipe is for you!
What You Want for Lemon Ricotta Pancakes
Every of those substances performs a scrumptious position in these wholesome pancakes! Let’s get into it:
- White entire wheat flour: We’ve many GF pancake recipes right here on FFF, however for these lemon ricotta pancakes, we determined to stay with trusty ol’ white entire wheat. If you happen to strive these pancakes with a GF possibility, tell us the way it goes within the feedback!
- Baking powder: Baking powder is the best way to go along with pancakes! You’ll want 2 teaspoons.
- Ricotta cheese: The true star of the present for these pancakes! Ricotta provides a improbable tart taste and a scrumptious texture that’s completely blended all through all the batter.
- Lemon zest: Lemon zest is the right complement to ricotta!
- Eggs: Eggs not solely add fluffiness to this pancake recipe, however protein, too! If you happen to’re searching for a vegan possibility, you may strive utilizing 2 flax eggs as an alternative.
- Almond extract: Can’t go fallacious with a splash of almond extract. A little bit goes a great distance with this taste!
- Coconut oil: We nixed the butter and used coconut oil as an alternative for a silky clean taste and texture!
- Honey: Simply the correct quantity of sweetness in these pancakes comes from the honey!
What sort of ricotta cheese to purchase?
We at all times advocate entire fats ricotta cheese becuase it tastes one of the best and provides a large amount of fats.
Toppings for Ricotta Pancakes
These lemon ricotta pancakes are scrumptious on their very personal, however much more jazzy with any of the next (or a mix!) toppings:
- Raspberries
- Sliced strawberries
- Blackberries (pictured right here!)
- Further lemon zest
- Nut butter
- Whipped cream
- Syrup
- Greek yogurt
Simple Freezer Intructions
- First, let your pancakes cool fully. The rationale we do that is in order that the pancakes can come all the way down to room temperature and cease producing a lot moisture (steam). This may stop freezer burn within the freezer.
- Then, stack 1 serving of pancakes (2 pancakes) collectively. Tightly wrap them in a chunk of plastic wrap or a Ziploc bag. Be certain to take away as a lot air as attainable (that is additionally to stop freezer burn).
- Place pancakes within the freezer and freeze for as much as 3 months. Be certain to put in writing the kind of pancakes and the date you’re freezing them on the skin of the bag or plastic wrap!
Learn how to Thaw & Reheat Pancakes
- Choice 1: Thaw ricotta pancakes within the fridge in a single day. Then, microwave for 60 seconds within the morning.
- Choice 2: Place frozen pancakes instantly within the toaster and toast on medium till heat all through.
Directions
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Place dry substances right into a medium bowl and blend nicely. Put aside.
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Then, in a separate bowl, crack 2 eggs and whisk. Add almond milk, lemon zest, ricotta cheese, almond extract, and honey and whisk to mix.
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Add dry substances to moist substances and blend ensuring all substances are mixed. Lastly, add in 2 tablespoons melted coconut oil and blend once more.
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Subsequent, warmth a big skillet over low/medium warmth. Spray skillet with non-stick cooking spray.
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Utilizing a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook dinner for 2-3 minutes on all sides, flipping when bubbles begin to kind within the heart of the pancake. when Repeat till all pancake batter is gone.
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High along with your favourite toppings and revel in!
Vitamin details
Energy: 349kcal Carbohydrates: 42g Protein: 16g Fats: 16g Fiber: 6g Sugar: 12g
Images: images taken on this publish are by Erin from The Picket Skillet.
Images: images taken on this publish are by Erin from The Picket Skillet.
