Two Peas & Their Pod · by Maria Lichty★ 4.6 (86)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 22%
CARBS 50G60% OF CAL
5G FIBER20G SUGAR25G OTHER
FAT 10G27% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with ricotta and lemon, served with blueberry sauce. A breakfast favorite that's bright and slightly tangy.
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View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 2 cups fresh or frozen blueberries
- 2-3 tablespoons granulated sugar
- 2 tablespoons water
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 large egg
- 2 large egg whites
- 1/2 cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon oil, (canola, vegetable, or avocado)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 22%
CARBS 50G60% OF CAL
5G FIBER20G SUGAR25G OTHER
FAT 10G27% OF CAL
4G 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
- 25m
- Sodium
- 331mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 318mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.