Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 egg; ⅓ cup (80 g) ricotta cheese (whole-milk ricotta recommended); ½ to 1 tbsp maple syrup (or honey, to taste); 1 ½ tsp lemon juice; ½ tsp vanilla extract; ¼ tsp lemon zest; 3 tbsp (45 ml) milk of choice; ¾ cup (70 g) oat flour (or preferred flour); ½ tsp baking powder

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

eggs lemon milk

Ingredients

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Instructions

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Step 1

In a mixing bowl add the egg, then whisk together with ricotta cheese, maple syrup or honey, lemon juice, vanilla extract and grated lemon zest. Pour in the milk, give it a good mix and set aside.

Step 2

In a separate bowl combine flour and baking powder.

Step 3

Make a well in the center of the dry ingredients, pour in the ricotta mixture, then stir until the batter is smooth and free of lumps.

Step 4

Cover the bowl with plastic wrap and let it rest in the fridge for 5 to 10 minutes.

Step 5

Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.

Step 6

Serve with your favorite toppings and enjoy warm.