- 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
In a large mixing bowl, whisk together eggs and sugar until well blended.
Mix in ricotta cheese, buttermilk and salt and whisk until blended.
In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
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.
Calories 245 Calories from Fat 81
% Daily Value*
Fat 9g 14%
Saturated Fat 5g 31%
Cholesterol 109mg 36%
Sodium 205mg 9%
Potassium 359mg 10%
Carbohydrates 28g 9%
Fiber 1g 4%
Sugar 6g 7%
Protein 12g 24%
Vitamin A 361IU 7%
Vitamin C 1mg 1%
Calcium 244mg 24%
Iron 2mg 11%