Let’s take a moment to talk about Lemon Ricotta Pancakes. These babies are light, fluffy, and lemony. When topped with pure maple syrup, these go off the charts! If you’re unsure about your love for lemons, reduce the lemon juice just a bit. I’m going to say it, but it’s gonna hurt me…you could probably make these without the lemon. The light fluffy texture the ricotta brings would still be great. Note: I can’t be held responsible for what you’re missing out on by omitting the lemony goodness.
hope this makes your belly smile…
Adapted from Sugar and Charm
1 1/2 c. whole white wheat flour
2 t. baking powder
1 t. baking soda
1 t. sea salt
6 drops of organic, organic liquid stevia (alternatives: ¼ c. honey or pure maple syrup)
1 c. organic milk (ideas: almond milk, cashew milk)
1 organic egg
1 T. organic butter, melted
1 t. organic vanilla extract
1 c. organic whole milk ricotta cheese
2 lemons, juiced
Zest from 2 lemons
Directions: In a medium bowl, whisk together the wet ingredients. In a small bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients. Stir just until combined – do NOT over stir. Prepare as you would any other pancakes by adding a small amount of preferred oil to the pan (ideas: coconut oil, olive oil, or organic butter). Top with pure maple syrup!
Serve with preservative-free bacon.