Lemon Ricotta Pancakes (Grain-Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes about 12-14 pancakes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
- 4 eggs, separated
- 1 cup Paleo flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon coconut sugar or maple sugar
- 3/4 teaspoon Celtic sea salt
- 1 1/3 cup whole milk ricotta cheese
- 1/2 cup whole milk (I used raw)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2–3 tablespoons ghee, coconut oil or palm shortening for frying
- Lemon wedges, butter and maple syrup, for serving
Instructions
- Place the egg whites in the bowl of a standing mixer and whisk for 5 minutes on medium-high speed. Meanwhile, whisk together Paleo flour, baking powder, sugar and salt in a medium mixing bowl. In another bowl, whisk together the egg yolks, ricotta, milk, lemon juice, and lemon zest.
- Take about 1 cup of the whipped egg whites and whisk it into the ricotta mixture. Then, combine the ricotta mixture with the flour mixture. Add the remaining whipped egg whites and fold until combined.
- Heat a large skillet over medium heat for 1 minute, Melt 1-2 teaspoons of the ghee (or whichever oil you are using) in the pan and swirl the pan to coat. Spoon small portions of the pancake mixture into the pan and fry until bottom sides are golden brown. Using a spatula, flip each pancake and cook until second side is golden brown. Serve with lemon wedges, butter, and maple syrup.
- Note: I only test my recipes with Bob’s Red Mill almond and coconut flours. I’ve found that other almond and coconut flours lend different textures and can change the recipe drastically. Please keep this in mind if you use a different brand of flours.
Nutrition
- Serving Size: 1