Lemon Ricotta & Almond Pancakes

Breakfast

SERVES  2

MAKES  12

PREP  5mins

COOK  25mins

Vegetarian, Gluten Free

 

These light and fluffy pancakes are the perfect start to lazy Sundays.

Ingredients

150g fresh ricotta cheese

80ml milk

2 large eggs, separated

1 lemon, zested & juiced

1 tbs honey

100g plain (or gluten-free) flour

1/2 tsp salt

1 tsp baking powder

2 tsp olive oil

1 tbs toasted flaked almonds, to serve

2 tbs Greek yoghurt, to serve

 

Method

1 In a bowl, mix together ricotta, milk, egg yolks, honey, lemon zest and juice. Add flour, baking powder and salt and gently whisk to make a smooth batter. 

2 In a separate bowl, beat the egg whites (by hand) until lightly foamy, then gently fold into the batter.

3 Heat a large frying pan and oil over high heat then drop in 3/4 ladlefuls onto pan to make approximately 12 pancakes. Cook for approximately 3-5 minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping cooked pancakes warm on a plate covered with foil.

4 Serve pancakes (6 per serve) with Greek yoghurt and scattered almonds. 

 

Nutritional Information

Per Serve

 

Energy

Calories

Protein

Carbs

Fibre

Sugar

Fat

Sat. Fat

1362.8kj

325.5cal

13.5g

30.3g

1g

9.4g

16.1g

6.6g

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dale@dalenelson.com

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