Lemon Ricotta Pancakes (GF!)
Makes 6 ~4” pancakes
- 2 eggs
- 2/3 c ricotta
- 1 tsp vanilla*
- 1/2 tsp almond extract*
- 1/2 mashed ripe banana
- Zest of 1/2 lemon*
- 1 tsp baking soda
- 3/4 c cassava flour
- 1 scoop protein powder (I use Primal Kitchen vanilla collagen powder)*
- Butter, ghee, or coconut oil for cooking
*Optional! If you opt not to use protein powder, add 1/2 tbsp extra flour. Get wild with your add-ins. I like the combo of lemon, blackberry, and the almond extract. You can try apples and cinnamon with a honey drizzle. Or, blueberry with coconut flakes. OR pumpkin with clove, nutmeg, ginger, and coconut cream! I could go on.
In a medium-size bowl, whisk the eggs. Add the ricotta, mashed banana, vanilla, almond extract, baking soda, and zest, and mix well. You may leave the banana lumpy if you like to run into those pieces in your pancake 🙂
Once that is mixed, add the protein powder and flour and mix well. Fold in the berries and mash a little for more flavor incorporation into the pancake. The consistency should not be runny, but it should also be mixable and not too sticky.
Heat a pan over medium heat and add the fat of choice (butter, ghee, or coconut oil). Just enough to lightly grease your pan should be fine but don’t be afraid to use more butter if that’s what you choose. Once the pan is hot, add enough batter to the pan to make a pancake the size of your choosing. I think ~4” in diameter is the easiest to flip and a good regular pancake size (also what the serving size is based on). Once you’ve added your batter, put a lid on the pan and wait until you see bubbles form (~4-5 min depending on how hot your pan is – I would use your eyes for this rather than timing it). Once you see the bubbles, you can test to see if the pancake is ready to flip – if it’s solid enough, go for it! Cook for about 30 seconds on that side and then voila, you have pancake!