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Lemon Ricotta Pancakes (Grain-Free)
- prep: 10 min
- cook: 15 min
- total: 25 min
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SaveIngredients
- 4 eggs, separated
- 1 cup Paleo flour (or 1 cup almond flour and 2 tablespoons coconut flour)
- 1 1/2 teaspoons baking powder
- 1 tablespoon coconut sugar or maple sugar
- 3/4 teaspoon Celtic sea salt
- 1 1/3 cup whole milk ricotta cheese
- 1/2 cup whole milk (I used raw)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2-3 tablespoons ghee, coconut oil or palm shortening for frying
- Lemon wedges, butter and maple syrup, for serving
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 64 % Daily Value *
- Total Fat: 4 g 6.42%
- Saturated Fat: 2 g 11.61%
- Trans Fat: 0 g %
- Cholesterol: 14 mg 4.67%
- Sodium: 111 mg 4.61%
- Calcium: 74 mg 7.38%
- Potassium: 50 mg 1.42%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.97%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 0 g 0.71%
- Sugar: 1 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.45%
- Vitamin C 1.08%
- Vitamin D 0.69%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
