Lemon-Raspberry Ricotta Pancakes Recipe

5 1 1
Lemon-Raspberry Ricotta Pancakes Recipe
Lemon-Raspberry Ricotta Pancakes Recipe photo by Taste of Home
Publisher Photo

Lemon-Raspberry Ricotta Pancakes Recipe

Read Reviews
5 1 1
Publisher Photo
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups cake or all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 1 cup part-skim ricotta cheese
  • 3 large eggs, separated
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 1 cup fresh or frozen raspberries
  • Whipped cream, maple syrup and additional raspberries

Directions

In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon peel, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries. Yield: 24 pancakes.
Originally published as Lemon-Raspberry Ricotta Pancakes in Taste of Home April/May 2016, p74

Nutritional Facts

3 pancakes: 203 calories, 5g fat (2g saturated fat), 79mg cholesterol, 254mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

  • 1-1/2 cups cake or all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 1 cup part-skim ricotta cheese
  • 3 large eggs, separated
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 1 cup fresh or frozen raspberries
  • Whipped cream, maple syrup and additional raspberries
  1. In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon peel, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries. Yield: 24 pancakes.
Originally published as Lemon-Raspberry Ricotta Pancakes in Taste of Home April/May 2016, p74

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon-Raspberry Ricotta Pancakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BeckyJCarver User ID: 59111 263446
Reviewed Mar. 14, 2017

"I made these for breakfast this morning & the first words out of my son's mouth when he took a bite was MMMMMMM! This pancake has the perfect flavor. The raspberry & almond flavor together is a great combination. If you don't like ricotta still make these. You can't taste it! We will never eat "regular" pancakes again!"

Loading Image