Lemon-Ricotta Pancakes
| Prep Time | 30 minutes --- total |
| Cook Time | 5-7 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup almond flour about 2 oz.
- 1/4 cup arrowroot
- 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 2 lemons), divided
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 cups Egg Beaters
- 3/4 cup fat-free ricotta cheese
- 1/2 cup almond milk; unsweetened
- 3 tablespoons pure maple syrup
- 1/4 cup chia seeds
Ingredients
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Instructions
- 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.
- Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.
- 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.
- 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.
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