Fit Foodie Finds · by Emily Richter★ 5.0 (8)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 24%
CARBS 43G52% OF CAL
5G FIBER28G OTHER10G TOTAL SUGAR
FAT 13G36% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with ricotta cheese and bright lemon zest, finished with a hint of almond. A delicious and tender breakfast that's special enough for brunch.
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View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 1 cup unsweetened, plain almond milk
- 2 tablespoons lemon zest
- 1/2 cup ricotta cheese
- 1 teaspoon almond extract
- 2 tablespoons honey
- 2 tablespoons melted coconut oil
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 24%
CARBS 43G52% OF CAL
5G FIBER28G OTHER10G TOTAL SUGAR
FAT 13G36% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 176mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.