Pancakes are basically cakes made in pans and I love to enjoy breakfast cake.. I mean pancakes… for breakfast at least once a week. Sometimes I get so busy that even once a week is pushing it. Nonetheless, it’s always a special – and relaxing – morning when pancakes are involved.
These aren’t your ordinary pancakes. In fact, they incorporate one of my favorite cheeses ever: ricotta (hashtag italian girl). I could eat ricotta endlessly on a slice on toast and even by the spoonful swirled with some honey or melted chocolate. Ricotta is a beautiful thing! If you haven’t tried it, where do you live? Do you have grocery stores there? Are you even human?
Jokes aside, if you have not had ricotta before, THIS is the time. These lemon ricotta pancakes are uber fluffy and soft, with a subtle tang from the lemon zest. You can add in any mixings you like as well. Blueberries would complement the lemon nicely but chocolate chips always gets the job done well also.
Lemon Ricotta Pancakes (serves 2)
- 1/2 cup ricotta cheese
- 1/4 cup almond milk
- 1 egg
- 1 tsp vanilla
- zest of 1 lemon
- A pinch of sea salt
- 1/3 cup all purpose flour (gluten-free option: use gluten-free all-purpose flour)
- 1/2 tsp baking powder
- In a bowl, combine the wet ingredients and lemon zest and whisk to combine.
- Add the flour, baking powder and salt and mix thoroughly.
- Cook pancakes on a greased pan or griddle. Enjoy with pure maple syrup and your favorite toppings!