Wondering how to spend an amazing Sunday brunch this upcoming weekend? We have the perfect answer for you. Try making these creamy, fluffy and zesty pancakes on Sunday morning and you will have a lovely Sunday, guaranteed.
Lemon-Ricotta Pancakes
These pancakes are great because they aren’t too sweet, nor too high in calories, and since they are made with cheese and eggs, they also contain a high amount of protein. This automatically makes them healthier than any other pancakes.
With the arrowroot that acts as a thickening agent to keep the pancakes fluffy and the chia seeds that provide healthy nutrients like omega-3, calcium, magnesium, and potassium, these pancakes will not disappoint you.
Have a look at this easy recipe. Serves 4.
Ingredients:
* 1/2 cup coconut flour
* 1/4 cup arrowroot (makes the pancakes fluffy)
* 2 tsp lemon zest
* 2 tbsp fresh juice
* 1/2 tsp baking soda
* 3 large eggs
* 3/4 cup whole-milk ricotta cheese
* 1/2 cup whole milk
* 3 tbsp maple syrup
* Coconut oil
* 1/4 chia seeds
* A small pinch of salt
Instructions:
1. Preheat oven to 200ºF.
2. Whisk together coconut flour, arrowroot, lemon zest, baking soda, and salt in a large bowl.
3. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth.
4. Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.
5. Heat pan over medium. Brush with coconut oil, and drop batter 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.
6. Keep warm in oven while cooking remaining pancakes.
