on Aug 23, 2023, Updated Nov 15, 2023
Tips for The Perfect Lemon Ricotta Pancakes
Ricotta cheese or cottage cheese (you pick, based on your preference) and eggs make this recipe super moist and protein-rich. Additionally, lemon zest 🍋 and lemon extract add the perfect brightness, which complements the ricotta so well. A bit of oat flour binds everything together. But, before you add “oat flour” to your grocery list 📝, remember that you can make your own by pulsing dried oats in a food processor until a powder-like flour forms. You can also replace the lemon extract with 1.5 tablespoons of fresh and delicious lemon juice. ☝️ Please be sure to increase the oat flour by one tablespoon when using fresh lemon juice, as it increases the moisture of the batter.
Why You’ll Love Lemon Ricotta Pancakes
These pancakes are the perfect blend of fluffy, soft, and sweet, and here’s the secret – they’re incredibly healthy too. Packed with a whopping 30 grams of protein and completely gluten-free 🤯, they’re the perfect guilt-free breakfast treat that will keep you feeling fuller for longer. What’s even better? Whipping up the batter is a breeze, taking mere moments in a food processor.
How to Prepare Lemon Ricotta Pancakes
🍋 Gather your ingredients: ricotta or cottage cheese, eggs, lemon zest, lemon extract (or lemon juice), and oat flour. First, in a food processor, blend ingredients until smooth. 👩🍳 Then, heat a non-stick skillet or griddle over medium-high heat, lightly grease it, and ladle the batter onto the hot surface to form pancakes. Next, cook until you see bubbles on the surface, then flip and cook until golden brown on both sides. 🥞 Serve your Lemon Ricotta Pancakes with your favorite toppings, like fresh berries, honey, maple syrup or powdered sugar, and enjoy!
Variations and Substitutions for Lemon Ricotta Pancakes
Whether you’re looking to switch up the flavors or adapt the recipe to your dietary preferences, there are plenty of variations and substitutions to explore.
You can replace the oat flour with ⅓ cup of quick-cooking rolled oats. The pancake texture will be crunchier, but I personally prefer the fluffy texture that oat flour lends. No oat flour? No problem. Simply make your own by blending organic rolled oats into flour in your blender. The lemon extract can be replaced with 1 ½ tablespoons of fresh lemon juice; be sure to increase the oat flour by 1 tablespoon when using fresh lemon juice, as it increases the moisture of the batter.
Best Served With
These lemon ricotta pancakes are delicious alongside my Healthy Breakfast Skillet with Potatoes. Serve my Yogurt Chia Pudding alongside these pancakes for an even more filling breakfast. My High Protein Breakfast Casserole is a great option to add some additional protein to your morning meal. Try these pancakes alongside my Zucchini Egg Bake for some added veggies with your breakfast.
Common Questions
