Looking for a new pancake recipe to try? Try these fresh, light, and simple to make Almond Lemon Ricotta Pancakes.
You may have noticed already, but we here at Nutrition Stripped have been on a bit of an Almond Ricotta kick. It all began when we were deciding what to batch cook for the weekend, and I was leafing through the Nutrition Stripped Cookbook and I stumbled upon a recipe for Almond Ricotta Lasagna.
Ever since then, I have been completely obsessed with the versatility of almond ricotta and if you’re anything like me, these Lemon Ricotta Pancakes are going to be your jam!
The inspiration for these Lemon Ricotta Pancakes was to create a much healthier option that tasted just as good but uses more health-conscious ingredients.
By using almond flour, coconut sugar, and of course almond ricotta, these pancakes are an excellent way to have a healthy breakfast option that still suits your sweet tooth, all while giving a nice boost of protein. Add some of your favorite fresh fruit on top and you’re all set!
Pancake mix hack
Here’s a fun little hack, you can make extra batches of the dry ingredients and store them in your pantry for quick, impromptu pancakes. If stored in an airtight container your pancake mix will stay fresh for about 10 days!
There really is no wrong answer when it comes to how you top your pancakes, but here are a couple of our favorites…
- Fresh peaches
- Maple syrup
- Chopped mint and honey
- Walnuts, pecans, or macadamia nuts, just pick your favorite!
A vitamin C rich low sugar fruit that adds zing to your meals with both its flavor and vitamin C boost! Try squeezing fresh lemon on greens, in smoothies, on pasta, and on fish/shrimp/chicken/etc. to help increase the absorption of iron, especially non-heme iron from plant-based proteins and plant foods.
Almonds are a good source of B vitamins, vitamin E, manganese, copper, phosphorus, magnesium, molybdenum, monounsaturated fats, fiber, and plant-based protein. In a nutshell (food pun intended), is the nutrient breakdown of about 1 cup of almonds, which is roughly 4 servings:
- 125% DV of Vitamin E
- 109% DV of manganese
- 64% DV of magnesium
- 57% DV of riboflavin (vitamin B2)
- 47% DV of copper
- 46% DV of phosphorus
- 25% DV of calcium
- 20% DV of iron
- 20g protein
- 11g fiber
- 47g total fat, which breaks down to about 29g monounsaturated fat, 11g polyunsaturated fat, 3g saturated fat, and total omega-3 fatty acids 5.7 mg (omega-6 is 11462 mg)