Lemon-Ricotta Pancakes

Print Recipe
Lemon-Ricotta Pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Prep Time 30 minutes --- total
Cook Time 5-7 minutes
Servings
servings
Ingredients
Prep Time 30 minutes --- total
Cook Time 5-7 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 200ºF. Whisk together flour, arrowroot, lemon zest, baking soda, and salt in a large bowl. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth, about 15 seconds.
  2. Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.
  3. Spray a griddle or large skillet with cooking spray and heat over medium. Drop batter by scant 1/4 cupful’s, spreading to form 3-inch pancakes. Cook until bubbles form and pop and undersides are golden, 2 to 3 minutes. Carefully flip and cook until golden on both sides and cooked through, 1 to 2 minutes more. Keep warm in oven while cooking remaining pancakes.
  4. Make Ahead: Let pancakes cool completely; wrap in plastic wrap, and refrigerate or freeze. Reheat in a skillet or toaster oven.
Recipe Notes

400 Calorie Meal

One serving of pancakes with your favorite flavor of Yoplait Greek nonfat yogurt.

Share this Recipe

Leave a Reply

  • (will not be published)