Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes

Yield: 12 cakes
Author:
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
hoooow are they so light and fluffy yet still so thick?!

Ingredients

  • 1 cup 1:1 gluten-free flour
  • 1/4 cup monk fruit sweetener
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk ricotta*
  • 2 eggs, separated
  • 1/2 cup non-dairy milk + 2 tbsp
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup blueberries
  • 2 large eggs, separated

Instructions

  1. combine flour, baking powder, salt, and sugar in a medium bowl
  2. meanwhile, separate eggs; put the whites in a small bowl
  3. whisk ricotta, lemon zest, vanilla, milk, and egg yolks together until combined
  4. stir flour mixture into ricotta mixture until JUST combined.. don't overmix!
  5. whip egg whites with an electric hand or stand mixer until soft peaks form
  6. fold egg whites into pancake mixture gently until JUST combined... don't overmix!
  7. preheat skillet to medium low heat and drizzle in 1 tsp vegetable oil
  8. once hot, add 1/4 cup of batter (fit in 3 or 4 at a time if you can)
  9. drop blueberries onto cakes (about 5 or 6 each) and let cook for about 2 minutes or until edges are crisp and golden
  10. flip & cook 1-3 more minutes until lightly golden
  11. keep them warm while you finished your remaining batches

Notes

cook time is 5 min or so per batch.


*i love, use, and recommend Kite Hill almond milk ricotta for this recipe.

Nutrition Facts

Calories

73

Fat (grams)

1

Carbs (grams)

20

Fiber (grams)

1

Sugar (grams)

1

Protein (grams)

2

Sodium (milligrams)

163

Cholesterol (grams)

0

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pancakes, blueberry, lemon, ricotta
breakfast, brunch
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