A lot of people think watching your waistline means no more pancakes for breakfast but those people are wrong!
I eat pancakes for breakfast a lot and you can too if you just know which healthy ingredients to use.
This recipe is one of my favorites because I love the light lemony flavor. I wasn't sure it would taste good with pancakes but I play around with flavors a lot and sometimes I get a real winner! The original recipe and photo is from naturalsweetrecipes.com
I had to share this one with you so you could taste for yourself. Oh, and the kids will never even suspect these are “good for them” so make a batch this weekend for your family.
You can top them with some 100% pure maple syrup or raw honey if you like but I prefer to top mine with fruit and a dollop of Greek yogurt.
Lemon Ricotta
Pancakes
Makes 6-7 Medium Pancakes
INGREDIENTS:
- 1/2 cup Ricotta (or greek yogurt)
- 1/2 cup almond milk
- 2 large eggs
- 1/4 cup lemon juice
- 1/4 cup raw honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup plus 2 tablespoons spelt flour
DIRECTIONS:
1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a medium-sized mixing bowl, whisk the Ricotta (or yogurt), milk and eggs together until smooth and combined.
3. Add the lemon juice, honey, extract, zest.
4. Pour the liquid mixture to the dry and gently fold to combine.
5. Be careful not to over mix so pancakes remain extra fluffy.
6. Cook on a non-stick griddle heated to medium-low or about 300ºF until golden.
7. These pancakes do take a bit more time to cook since they require a lower temperature due to the honey and ricotta in this recipe.
8. Serve warm and enjoy.
Yours in Health,
Danette
P.S. I hope you will share this delicious recipe with your friends and I welcome your comments below.
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