lemon ricotta low carb pancakes
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Low Carb Ricotta Pancakes {with lemon & blueberries}

These Low Carb Ricotta Pancakes will brighten your morning. They're bursting with lemon flavor, crisp on the outside and almost custard-like on the inside.  
Course Breakfast
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 people
Calories 186kcal
Author Chellie Schmitz

Ingredients

  • lemon zest from 1 lemon
  • 2 tbsp lemon juice from 1 lemon
  • 1 cup rolled oats
  • 1 cup low fat ricotta cheese
  • 1 cup non fat plain Greek yogurt
  • 1/3 cup egg whites
  • 1/2 tsp baking soda
  • 1 tbsp honey

Instructions

  • Zest and juice the lemon and set aside
  • Place the rolled oats in a blender and blend until ground like flour.
  • Add ricotta, yogurt, egg whites, baking soda, honey, lemon juice and lemon zest. Blend until well mixed, scraping down the sides if needed.
  • Heat a non-stick pan to medium. Pour batter into desired size pancakes.
  • When the edges are dry and bubbles have formed in the center of the pancake, gently flip it over for another minute or two. Continue until all pancakes are made.
  • Serve immediately topped with syrup or Greek yogurt and fresh berries. 

Notes

These are delicate pancakes, for best flipping, loosen all the edges, then flip. The first couple might be messy--you're normal.

Nutrition

Calories: 186kcal | Carbohydrates: 19g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 146mg | Fiber: 1g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 2.3mg | Calcium: 195mg | Iron: 0.9mg