28 Apr Lemon Ricotta Gluten-Free Pancakes
Pancakes are the perfect family breakfast, except for all that extra sugar and carbs.
This gluten free, low-carb version is both light and fluffy. Even the kids won't know the difference! Replacing traditional maple syrup with Nectevia maple means enjoying great flavor with 75% fewer calories and carbs then syrup. The addition of coconut flour and ricotta take the fat and protein levels way up, resulting in a much more satiating and nutritious start to the day.
In a small bowl, gently whisk eggs, almond milk, ricotta cheese, lemon zest, lemon juice and vanilla extract until smooth.
In a separate bowl, combine coconut flour, MonkSweet+, baking powder and sea salt.
Stir wet ingredients into dry until smooth. Please note, batter will be thick!
Spray a large non-stick pan with cooking spray and heat over medium low heat. Use a 1/3 measuring scoop to pour batter into pan and cook 4-5 minutes. Gently flip and cook 4-5 minutes longer.
Serve with butter and a drizzle of Nectevia New England Maple.
Ingredients
Directions
In a small bowl, gently whisk eggs, almond milk, ricotta cheese, lemon zest, lemon juice and vanilla extract until smooth.
In a separate bowl, combine coconut flour, MonkSweet+, baking powder and sea salt.
Stir wet ingredients into dry until smooth. Please note, batter will be thick!
Spray a large non-stick pan with cooking spray and heat over medium low heat. Use a 1/3 measuring scoop to pour batter into pan and cook 4-5 minutes. Gently flip and cook 4-5 minutes longer.
Serve with butter and a drizzle of Nectevia New England Maple.
