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lemon-ricotta-pancakes-recipe

Lemon Ricotta Pancakes Recipe

Delicious and fluffy vegan lemon ricotta pancakes perfect for a weekend breakfast.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Pancake Batter

  • 1 cup All-purpose flour
  • 2 tablespoon Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Almond milk
  • 1 tablespoon Lemon juice freshly squeezed
  • 1 teaspoon Lemon zest grated
  • ½ cup Vegan ricotta
  • 1 teaspoon Vanilla extract

Instructions 

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, mix the almond milk, lemon juice, lemon zest, vegan ricotta, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick pan over medium heat and lightly grease it.
  5. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve warm with your favorite toppings.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Lemon, Pancakes, Vegan
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