Lemon Raspberry Ricotta Pancakes
Lemon Raspberry Pancakes, perfect for Valentines Day brunch! Soft and fluffy pancakes infused with lemon zest and frozen raspberries.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup part-skim ricotta
- 2 large eggs, separated
- 1/2 cup unsweetened almond milk
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries
- Butter for pan
- Fresh raspberries, for garnish
- 100 % pure maple syrup, for drizzling
Instructions
- Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside.
- In a separate large bowl, whisk together the ricotta, egg yolks, almond milk, lemon zest, lemon juice and vanilla extract.
- Gently stir flour mixture into the ricotta mixture until just combined.
- Beat egg whites with an electric mixer at high speed until soft peaks form, about 3-5 minutes. Gently fold in the egg whites into the pancake mixture until just blended.
- Gently fold in the frozen raspberries
- Lightly grease a large non-stick skillet over medium heat. Pour 1/4 cup of batter onto the griddle and lightly spread to make a flat pancake.
- Cook 3 minutes, or until bottom is golden. Flip pancake and cook 2-3 minutes longer or until lightly browned.
- Serve with fresh raspberries and pure maple syrup, for drizzling.