Servings: 10 to 12 pancakes
Lemon Ricotta Coconut Flour Pancakes
Lemon Ricotta Coconut Flour Pancakes are zesty, creamy, and totally unique!
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
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
Serving: 1Pancake, Calories: 103kcal, Carbohydrates: 8g, Protein: 4g, Fat: 6g, Fiber: 2g, Sugar: 3g