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–+ servings
A hand pours syrup from a small white pitcher onto a tall stack of pancakes topped with blueberries and lemon zest, with syrup dripping down the sides. A halved lemon and scattered blueberries sit nearby.
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4.78 from 9 votes

Healthy Lemon Ricotta Pancakes

My Lemon Ricotta Pancakes are fluffy, soft, sweet, and have a big secret: they’re some of the healthiest pancakes you’ll ever make.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Cuisine: American
Keyword: lemon pancake, pancakes, protein pancake
Servings: 1 portion
Author: The Modern Nonna

Equipment

Ingredients

  • 3 large eggs
  • ¼ cup ricotta or cottage cheese 55 grams
  • zest of 1 lemon
  • 1 teaspoon lemon extract
  • pinch of salt
  • ⅓ cup oat flour 40 grams
  • ½ teaspoon pure vanilla extract optional
  • avocado oil spray or butter for the pan
  • honey, maple syrup, berries, or powdered sugar for serving optional

Instructions

  • In a food processor or blender, add the eggs, ricotta, lemon zest, lemon extract, salt, oat flour, and vanilla (if using), and process until combined. I processed mine for about 20 to 30 seconds.
    A food processor bowl containing eggs, flour, ricotta cheese, and other baking ingredients, viewed from above on a light countertop.
  • In a pan over medium-high heat, add a touch of avocado oil and cook the pancakes for a few minutes on each side.
    A pancake is cooking in a black nonstick frying pan, with batter spread in a round shape on the pan’s surface. The background is a light-colored countertop.
  • Feel free to add a small drizzle of honey, maple syrup, berries, or enjoy them plain, as I often do as well.
    A tall stack of pancakes with a large wedge cut out is topped with blueberries and zest, with syrup being poured over. A halved lemon sits beside the plate on a white countertop.
  • Tip: you can make the batter two days in advance and keep it in the fridge. You can also freeze the already cooked pancakes and pop them in the toaster straight from the freezer!

Video

Notes

  • Oat flour alternative: No oat flour? No problem. Simply make your own by blending organic rolled oats into flour in your blender.
  • Lemon extract substitute: 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.
  • Cheese alternative: If you’re trying to hit your protein goals, you could substitute the ricotta for cottage cheese. 

Nutrition

Serving: 1 portion | Calories: 490kcal | Carbohydrates: 29g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 590mg | Sodium: 273mg | Potassium: 423mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1086IU | Calcium: 235mg | Iron: 4mg
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