Crepes and pancakes have always been a big part of our weekends, and we are also blessed with a Meyer lemon tree in our backyard, so any opportunity to use these gems is welcome in our home! I use ricotta often for desserts and main dishes, and these light, fluffy pancakes are perfect – and low carb! – for a Sunday morning treat.

These pancakes also store well for a few days in the fridge, so i usually make a full batch and tightly seal leftovers for the next day!

Lemon Ricotta Pancakes

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 169kcal

Ingredients

  • 4 oz full-fat ricotta cheese
  • 4 large eggs
  • 1/4 cup coconut flour
  • 2 tbsp Swerve confectioner's sugar or powdered Erythritol
  • 2 tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • butter or coconut oil spray for the pan
  • 1/2 cup fresh whipped cream (optional)
  • 1/2 cup fresh blueberries (optional)

Instructions

  • In a blender, combine the ricotta cheese and eggs. Pulse until smooth.
  • Add the coconut flour, Swerve, baking powder, vanilla extract, and lemon extract to the blender and pulse until the ingredients are well combined and the batter is smooth.
  • Brush a large nonstick skillet or griddle pan with butter (or coconut oil spray) and heat over medium-low heat. Once the pan is hot, add 1/4 cup of the batter and cook until the pancake starts to form air bubbles on the top, about 3 minutes. Flip and cook for about another minute.
  • Repeat with remaining batter.
  • Top each pancake with whipped cream, and a few blueberries, if using. Garnish with lemon zest, for some extra flair.

Nutrition

Calories: 169kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 225mg | Sodium: 332mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 432IU | Calcium: 208mg | Iron: 2mg