Lemon Ricotta Gluten-Free Pancakes

Lemon Ricotta Gluten-Free Pancakes

RatingDifficultyBeginner

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.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 3 large eggs
 0.75 cup unsweetened almond milk
 1 cup ricotta cheese
 1 tbsp lemon zest
 1 tbsp lemon juice
 1 tsp vanilla extract
 0.50 cup coconut flour
 1 tsp MonkSweet+
 1 tsp baking powder
 0.13 tsp salt
Maple Syrup Topping:
 1 tbsp Nectevia New England Maple
1

In a small bowl, gently whisk eggs, almond milk, ricotta cheese, lemon zest, lemon juice and vanilla extract until smooth.

2

In a separate bowl, combine coconut flour, MonkSweet+, baking powder and sea salt.

3

Stir wet ingredients into dry until smooth. Please note, batter will be thick!

4

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.

5

Serve with butter and a drizzle of Nectevia New England Maple.

Ingredients

 3 large eggs
 0.75 cup unsweetened almond milk
 1 cup ricotta cheese
 1 tbsp lemon zest
 1 tbsp lemon juice
 1 tsp vanilla extract
 0.50 cup coconut flour
 1 tsp MonkSweet+
 1 tsp baking powder
 0.13 tsp salt
Maple Syrup Topping:
 1 tbsp Nectevia New England Maple

Directions

1

In a small bowl, gently whisk eggs, almond milk, ricotta cheese, lemon zest, lemon juice and vanilla extract until smooth.

2

In a separate bowl, combine coconut flour, MonkSweet+, baking powder and sea salt.

3

Stir wet ingredients into dry until smooth. Please note, batter will be thick!

4

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.

5

Serve with butter and a drizzle of Nectevia New England Maple.

Lemon Ricotta Gluten-Free Pancakes


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