Lemon Ricotta Pancakes

These pancakes are light, fluffy, and just the right amount of indulgent. The ricotta gives them an unbelievably creamy texture, while fresh lemon zest brightens every bite. They’re perfect for a weekend brunch or a slow morning with coffee — and a little maple syrup never hurt anyone.

Prep Time	Cook Time
10 mins	10 mins
Total Time	Serves
20 mins	6

Ingredients

• 1/2 cup ricotta, low-fat or full-fat

• 1 egg

• 1 egg white

• 1 Zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon maple syrup or honey

• 1/4 cup oat flour

• 1/4 cup almond flour

• 1/2 teaspoon baking powder

• pinch of salt

• coconut oil spray or olive oil for the pan, optional

Instructions

1. In a mixing bowl, whisk together ricotta, egg, egg white, lemon zest, lemon juice, vanilla, and maple syrup until smooth.

   
   

2. Add oat flour, almond flour, baking powder, and salt. Stir until just combined — don’t overmix.

   
   

3. Heat a nonstick skillet over medium heat and lightly grease with oil spray.

   
   

4. Drop 2–3 tbsp of batter per pancake into the pan. Cook 2–3 minutes per side until golden and puffed.

   
   

5. Serve warm with fresh berries, a dollop of yogurt, or an extra drizzle of honey or maple syrup.