Lemon Ricotta Coconut Flour Pancakes
User Reviews
5.0
3 reviews
Excellent
Lemon Ricotta Coconut Flour Pancakes
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Lemon Ricotta Coconut Flour Pancakes are zesty, creamy, and totally unique!
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Ingredients
- 3 large eggs
- ½ cup whole milk ricotta cheese see note*
- 1 cup full-fat canned coconut milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 lemon zested
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- ¼ teaspoon baking soda
- Pinch sea salt
For Serving:
- ricotta
- fresh strawberries chopped
- pistachios
- honey
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Instructions
- Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
- Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
- Measure 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
- Serve pancakes with a dollop of ricotta on top, along with fresh strawberries, pistachios, and a drizzle of honey or pure maple syrup.
Notes
- *To make dairy-free, use non-dairy ricotta. Kite Hill makes a great one, which is made from almonds. You can also swap out the ricotta for full-fat canned coconut milk.
Nutrition Information
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Serving
1Pancake
Calories
103kcal
(5%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
6g
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 10to 12 pancakes
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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