Lemon Pancakes Recipe with Almond Milk
Lemon Pancakes Recipe with Almond Milk are the perfect breakfast, filled with tons of delicious flavor. From the lemon to the whipped honey ricotta topping, it's perfection!
Ingredients
- 2 eggs
- 1/2 cup ricotta, part-skim
- 1/4 cup almond milk, unsweetened
- 2 tsp vanilla
- 2 lemons, juice only
- 1 tsp baking powder
- 1 cup gluten-free flour
- 1 tbsp poppy seeds
whipped honey ricotta
- 1 cup ricotta, part-skim
- 1 tbsp honey
Instructions
- Whisk eggs then add in remaining wet ingredients
- Mix until fully combined
- Add flour 1/3 cup at a time, mixing in between each portion
- Zest your lemon and then add it into the better, don't mix again yet
- Add in baking powder and poppy seeds
- Mix until fully combined and then let the batter sit for 30 minutes
- While the batter is resting, start to heat up your griddle/pan over medium heat and spray with nonstick
- Use a 1/4 cup to measure and scoop the pancake batter, giving each pancake enough space on the pan.
- Once little bubbles start to form on top, it is time to flip!
- Repeat until all the batter is used up
- Top with the whipped ricotta honey, maple syrup and fresh blueberries
- Enjoy!
Whipped Honey Ricotta Topping (optional)
- Time to prepare the whipped honey ricotta!
- Combine the honey and ricotta into a small mixing bowl and whisk until light and fluffy
- Top your pancakes with this delicious spread and enjoy!
Nutrition
Calories: 279kcal, Carbohydrates: 33g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 130mg, Sodium: 246mg, Potassium: 130mg, Fiber: 5g, Sugar: 3g, Vitamin A: 344IU, Vitamin C: 8mg, Calcium: 277mg, Iron: 3mg