No joke. I enjoyed these so much breakfast, I had to make them again for dinner. Brinner for the winner.
The ricotta gives them a delicious little fluff and the Meyer lemon juice adds the perfect touch of sweetness. Ricotta and lemon are truly a fabulous combo, but what really completes the trifecta is the shredded coconut. I want to stuff this trio inside of everything, like breads and muffins… and… all the things.
I highly suggest splurging on the Meyers lemons for this pancake stack. They have a sweeter and more floral taste because they’re actually thought to be a cross between a true lemon and a mandarin orange. This gives them that bright, sometimes orangey, hue. So photogenic.
Considering Meyer lemon is almost over (tear), this recipe may as well be your season closer. In the meantime, I’m going to work on just growing a Meyer lemon tree of my own in my backyard. The backyard of my condo complex, that is.
As a finishing touch, If I may suggest, throwing some lemon rounds on the skillet for maybe 10 seconds on each side once the pancakes cook. They’ll slightly caramelize and almost turn into a candied lemon round. Combined with some agave or pure maple syrup and you’re in for a taste of heaven.
Pancake hugs all around.
Lemon Ricotta Coconut Pancakes
Serves one; recipe can easily be doubled or tripled
- 1 egg + 1 egg white
- Juice and zest of 1/2 Meyer lemon
- 2 tbsp part-skim ricotta cheese
- 2 tbsp coconut flour
- 3 tbsp oat flour — Use Bob’s Red Mill GF Rolled Oats and ground to flour if making gluten-free
- 2 tbsp protein powder of choice — I used PEScience Select Protein in Snickerdoodle
- 1/3 cup unsweetened vanilla almond milk — or milk of choice
- 1/2 tsp chia seeds (optional)
- 1/4 tsp baking powder
- Optional toppings: toasted shredded coconut, chia seeds, lemon rounds, agave or maple syrup
- Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray.
- In a large bowl, whisk egg, egg white, ricotta, almond milk and lemon juice until well combined. Stir in dry ingredients. The batter will be thick.
- Spoon onto griddle, creating ~3 medium-sized pancakes. Cook for ~4-5 minutes, flip and cook for an additional 2-3 minutes. Top with shredded coconut, chia seeds and agave or maple syrup.
Nutrition information for entire recipe, excluding toppings:
Calories: 290; Total Fat: 12 gm; Saturated Fat: 5 gm; Cholesterol: 197 mg; Sodium: 386 mg; Carbohydrates: 21 gm; Fiber: 8 gm; Sugar: 1.5 gm; Protein: 24 gm