Downshiftology · by Lisa Bryan★ 5.0 (49)
Lemon Ricotta Protein Pancakes
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 30%
CARBS 23G29% OF CAL
3G FIBER6G ADDED1G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 19G54% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with ricotta and almond flour, flavored with lemon and vanilla. Light, protein-rich, and subtly sweet for breakfast.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- pinch kosher salt
- ½ cup ricotta
- 3 large eggs
- 1 lemon (zested)
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 30%
CARBS 23G29% OF CAL
3G FIBER6G ADDED1G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 19G54% OF CAL
6G SAT14G 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
- 5m
- Sodium
- 453mg
- Total sugar
- 7g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 167mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.