Lemony Ricotta Pancakes

So, I've been experimenting with recipes lately and decided
to try making some lemon ricotta pancakes! I had never used ricotta in
pancakes before but heard they were super good!

Naturally, I had to try them, and since I've been on a lemony kick recently
(I made lemon poppyseed pancakes earlier this week),
I thought lemon ricotta pancakes would be perfect!

I have to admit I was a little nervous to experiment and create my own
recipe but these pancakes turned out amazing!

My pictures do them no justice.

They had a delicious, light, lemony flavor
and were thick, fluffy, and very filling!

You must try these. I promise you won't regret it!
They are a definite winner in my book.
And there are 20g of protein packed into the entire batch!
(Thanks to the ricotta cheese).

So I would say they are healthy... ;)

Plus, my husband and 18-month-old gobbled them up like
there was no tomorrow! Double thumbs up. :)

Lemony Ricotta Pancakes
Total Time: 30 minutes
Yield: 8-10 pancakes
Nutrition at a glance (per pancake):
Calories (156), Fat (5.3g), Carbs (20.9g), Fiber (1.5g), Sugars (4.4g), Protein (7.1g)
Inspired by: Two Peas and Their Pod & A Hint of Honey

Ingredients:

• 1 1/4 c. flour (1/2 white all-purpose, 1/2 whole wheat)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs, yolks and whites separated into two small bowls
• 1/4 cup organic cane sugar (or regular, white sugar)
• 1 c. ricotta cheese
• 1/2 c. lemon juice (freshly squeezed is awesome!)
• 1/2 Tbsp. lemon zest
• 1/2 tsp. vanilla extract
• 1 Tbsp. melted coconut oil
• Optional toppings: maple syrup, fruit syrup (strawberry is my favorite!), fresh berries, greek yogurt, powdered sugar, and/or any other toppings you desire!

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, whisk together the ricotta, egg yolks, lemon juice, lemon zest, vanilla, and coconut oil. Add to flour mixture until well combined. The batter will be very thick! Don't worry, it'll all work out in the end.
3. In a separate bowl, whisk the egg whites and sugar to form soft peaks. I used a electric hand mixer to do this and it took about 3-5 minutes of beating. Use a rubber spatula to gently fold the egg whites into the batter until combined. The batter will be a little more pancake-like, but it will still be thick. 
4. Heat a large, non-stick skillet or griddle over medium heat and spray with non-stick cooking spray. 
5. Drop about 1/4 cup batter onto hot skillet or griddle and use the measuring cup or a spoon to help shape the pancakes into a thinner, more circular form (since the batter is so thick, it will go on in a glob and won't cook as well unless it is patted down a bit). 
6. Cook pancakes until browned on bottom (See picture below) and slightly bubbly on top, about 3-4 minutes. Flip and cook on other side for about 2 more minutes. 
   
7. Repeat with remaining batter and serve with the optional toppings! Enjoy these fluffy, filling pancakes! 

If you try 'em out, let me know how you liked them! :)

Nutrition Facts

Serving Size 1 Serving

Per Serving% Daily Value*

Calories 156

Calories from Fat 48

Total Fat 5.3g8%

Saturated Fat 3g15%

Cholesterol 50mg17%

Sodium 175mg7%

Carbohydrates 20.9g7%

Dietary Fiber 1.5g6%

Sugars 4.4g

Protein 7.1g

Vitamin A 3% · Vitamin C 8%

Calcium 9% · Iron 5%

*Based on a 2000 calorie diet