Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Yield: 8 awesome pancakes like you never had!


  • 4 each eggs, separated, whip the whites
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 cup ricotta cheese
  • 2 tablespoon lemon zest
  • 6 ozs almond milk
  • 6 ozs light agave syrup
  • 1 teaspoon salt


  1. in a bowl add all the dry ingredients
  2. in another bowl add the yolks and agave and milk and lemon zest
  3. whisk the two bowls of ingredients together
  4. fold in the whipped egg whites and the ricotta cheese
  5. in a non stick pan add coconut oil and heat
  6. add a ladle full of batter in the pan and let cook on one side for about 40 seconds on one side
  7. flip and let cook for up to another minute
  8. stack on a plate with soft butter and repeat till all the batter is gone
  9. serve with agave syrup and a cappuccino!