For a creamy, zesty breakfast option, try your hand at these Lemon Ricotta Pancakes. They’re not too sweet, yet they start your day with a little decadence—without a high calorie count.Each serving (4 cakes total) contains 15 grams of protein, much of which comes from the ricotta cheese and eggs in the simple recipe. Arrowroot acts as a thickening agent to keep the pancakes fluffy, and chia seeds provide essential nutrients like omega-3s, calcium, potassium, and magnesium.In this video, see how to whip up these pancakes for a spin on the classic breakfast food. With 10 ingredients and three easy steps, this will be a weekday (and probably weekend) staple.

Beth Lipton
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200ºF. Whisk together coconut 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.

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  • Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.

  • Heat a griddle or large skillet over medium. Brush with butter, and drop batter by scant 1/4 cupfuls, 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.

Nutrition Facts

358 calories; fat 19g; saturated fat 10g; cholesterol 174mg; fiber 9g; protein 15g; carbohydrates 33g; sugars 12g; sodium 367mg; iron 3mg; calcium 236mg.