Active Time
30 Mins
Total Time
30 Mins
Yield
4

For a creamy, zesty breakfast option, try your hand at these Lemon Ricotta Pancakes. They’re not too sweet, yet they start your day with a little decadence—without a high calorie count.

Each serving (4 cakes total) contains 15 grams of protein, much of which comes from the ricotta cheese and eggs in the simple recipe. Arrowroot acts as a thickening agent to keep the pancakes fluffy, and chia seeds provide essential nutrients like omega-3s, calcium, potassium, and magnesium.

In this video, see how to whip up these pancakes for a spin on the classic breakfast food. With 10 ingredients and three easy steps, this will be a weekday (and probably weekend) staple.

Recipe Is:

How to Make It

Step 1

Preheat oven to 200ºF. Whisk together coconut flour, arrowroot, lemon zest, baking soda, and salt in a large bowl. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth, about 15 seconds.

Step 2

Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.

Step 3

Heat a griddle or large skillet over medium. Brush with butter, and drop batter by scant 1/4 cupfuls, spreading to form 3-inch pancakes. Cook until bubbles form and pop and undersides are golden, 2 to 3 minutes. Carefully flip and cook until golden on both sides and cooked through, 1 to 2 minutes more. Keep warm in oven while cooking remaining pancakes.

Step 4

Make Ahead: Let pancakes cool completely; wrap in plastic wrap, and refrigerate or freeze. Reheat in a skillet or toaster oven.

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