Fluffiest Lemon Poppyseed Ricotta Pancakes
Aside from being tasty, these lemon poppysed ricotta pancakes are fluffy and jam packed with nutrition for all the little (& big) eaters in your family.
Servings: 12 pancakes
Calories: 211kcal
Ingredients
- 4 eggs separated
- 2 cups ricotta (DIY recipe)
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup canola or olive oil
- 3 tablespoon sugar
- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon poppy seeds
Instructions
- Preheat a griddle or frying pan on medium-low heat.
- Begin by beating egg whites until soft peak forms and set aside.
- In a large bowl, mix together the egg yolks, ricotta, zest and juice of the lemon, the oil, and the sugar.
- In a separate bowl add flour, baking powder, salt, and poppy seeds and mix.
- Add the flour mixture to the wet mixture.
- Once combined, fold in the egg whites until just mixed (try not to deflate the egg whites).
- Lightly grease the griddle or frying pan. Add the pancake batter in ⅓-1/2 cup scoops and gently spread to flatten.
- Cook on the first side until the bottom is golden brown. Flip and repeat on the second side.
Video
Notes
*Don't add salt in for babies (under 12 months)
Nutrition
Calories: 211kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 162mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 0.4mg | Calcium: 177mg | Iron: 1mg
