Fluffy Lemon Ricotta Pancakes Recipe

Ingredients

• 1 1/4 cup ricotta cheese (14-15 oz will work)
• 3/4 cup low fat buttermilk (or kefir)
• 3 large eggs
• 2 Tbsp granulated sugar
• 1 1/4 cups all-purpose flour (5 1/2 oz)
• 1 Tbsp baking powder
• 1/4 tsp sea salt
• Zest of 1 lemon
• Olive oil or coconut oil to cook

Instructions

1. In a large mixing bowl, whisk together eggs and sugar until well blended.

2. Mix in ricotta cheese, buttermilk and salt and whisk until blended.

3. In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

4. Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

5. Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.

    

Nutrition Facts