Lemon Zest Ricotta Pancakes

Gluten-free, protein-packed, healthy fats galore disguised in this fluffy decadent lemon zesty goodness! I love lemon and had a bowl of fresh from the farm-stand lemons in my kitchen this morning so I thought I would try to break the breakfast boredom with a little lemon pancake fun.

Let's get right to it!


Ingredients:

Dry:

  • 1 cup gluten-free pancake mix (I used Namaste)

  • 1/2 cup blanched almond flour (I used Anthonys- click here)

  • 1 Tbsp aluminum-free baking powder

  • 2 Tbsp Sukrin Gold Brown Sugar substitute (click Here)* optional

Wet:

  • 2 organic eggs

  • 1/2 cup organic ricotta cheese

  • 1 cup almond milk (I used vanilla unsweet)

  • 2 tsp vanilla extract

  • 2 Tbsp fresh squeezed lemon ( I may have added in a few extra squeezes to satisfy my love of lemon)

  • lemon zest (few grates)

  • 2 Tbsp grass-fed butter for cooking


Directions:

Get out 2 medium size bowls. Mix all dry ingredients together on one bowl. In the second bowl, beat eggs. Then add in the other wet ingredients. Fold in the dry ingredients into the wet. Combine well but don't over mix so that the pancakes stay super FLUFFY! Nom. Nom.

Heat a skillet on medium-low. Add butter to the pan. Cook pancakes as you normally would. Makes about 5-6 medium-size fluffy cakes.


Note: These are divine with fresh blueberries (good brain food!) on top or add some fresh whipped cream. (For Whipped cream: 2 cups organic heavy whipping cream - whisk on high in a stand mixer add in Swerve confectioners sugar to taste, a dash of vanilla extract and lemon zest). Whisk until fluffy. About 2-3 minutes. Makes plenty!


Nutrition: The batch has about 52g protein, 74g net carbs, 78g healthy fats (if you count the butter it's cooked in). If you make 6 pancakes, that's 8.6g protein, 12g carbs, 13g fat per pancake. Two pancakes is a nourishing and filling way to start your day!


Other options: You can cut choose lower-carb GF pancake mix to start with or change the ratio of almond flour to pancake mix to lower the carb count. If you use more almond flour you may need to add more almond milk or ricotta for moisture or even a dash of olive oil or melted butter to the batter so it doesn't become dry when cooking since the nuts based flours absorb lots of moisture. (I have note tried the ratios for this yet, but let me know if you doctor one up and it turns out well! Post with the hashtag of #GJWTEat on Instagram or Post your creation on our Facebook Page here )





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