Lemon Ricotta Pancakes

Sundays are perfect for brunch, and what’s better than pancakes? One of the most popular items on many brunch menus are lemon ricotta pancakes – they’re lighter than traditional buttermilk ones, and are so pretty on a plate.

The main problem with pancakes (and waffles) is how heavy they can be in the carbs / bready department, which means you’re usually fighting a nap afterwards. Naps can be fun, especially on Sundays, but sometimes you want something that’s more protein-forward and less bready, but still has the mouth-feel of pancakes.

These lemon ricotta pancakes use almond flour, with the added benefit of chia seeds and baking powder in addition to lemons and ricotta cheese. The resulting pancakes are light but filling, and super high in fiber and protein without making you feel like you’re “eating healthy.” I would consider these low carb, but not fully keto; they’re definitely gluten-free.

With the addition of a ricotta-yogurt filling and some chopped dates for sweetness that won’t spike your blood sugar, I think you’ll really love these decadent, indulgent protein pancakes which definitely don’t look like “health food” at all, for any day of the week.

For other breakfast / brunch ideas, try my Orange Pecan French Toast and Stuffed Bagel recipes! You can also learn how to make your own easy Homemade Ricotta!

Ingredients

Pancakes

• 2 eggs
• 1/4 cup ricotta
• 5 tbsp almond flour
• 1/2 tsp baking powder
• 1 tbsp chia seeds
• Juice of 1/2 Meyer lemon
• Lemon zest

Topping / filling

• 3 tbsp ricotta
• 1 tbsp yogurt (coconut or greek are best)
• 2 Dates, chopped
• Lemon zest
• Raspberries

Directions

Zest and juice one Meyer lemon.

In a bowl, mix together the almond flour, eggs, ricotta, baking powder, and chia seeds.

Add half the juice and zest to the batter. Let rest for 5-10 minutes for chia seeds to bloom.

While waiting, mix together ricotta, yogurt, remaining lemon juice, and some of the zest.

Cook pancakes over low heat, flip and transfer to a plate.

Spoon ricotta-yogurt filling between pancakes.

Add chopped dates to each layer.

Spoon some ricotta-yogurt filling on top.

Decorate with remaining chopped dates, some raspberries, and lemon zest, and serve.