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Lemon Ricotta Pancakes

Yields4 Servings

  cup coconut flour
 1 tsp baking soda
 ½ tsp salt
 4 large eggs, seperated
 1 cup low fat ricotta
 1 tsp vanilla
 2 tsp splenda
 zest and juice of 2 lemons
1

Mix all ingredients in a bowl except egg whites.

2

Beat them until they form a meringue with stiff peaks.

3

Gently fold the egg whites into the batter,

4

leaving it very light and fluffy.

5

Spray a skillet with non-stick cooking spray and cook on medium heat.

6

This recipe makes 12 small pancakes and 3 is a serving.

Nutrition Facts

0 servings

Serving size


Amount per serving
Calories160
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 8g3%

Total Sugars 5g
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.