Lemon-Ricotta Pancakes

I couldn't resist sharing one of my all-time favorite pancake recipes with you! These Gluten-Free Lemon Ricotta Pancakes are a celebration of fluffy goodness, packed with protein and free of refined sugars. Plus, they're gluten-free for those following a special diet.
lemon ricotta pancakes with coconut recipe with Anna, fertility nutritionist

SERVES: 3 | ACTIVE TIME: 10 MIN

INGREDIENTS

  • 4 large eggs
  • 1 cup organic ricotta
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp vanilla abstract
  • Zest from 1 lemon
  • 6 Tbsp coconut flour
  • 1/2 tsp baking soda

Toppings:

  • 1 Tbsp maple syrup
  • 1 Tbsp toasted coconut flakes

PREPARATION

  • Place all ingredients into a blender. Blend until smooth.
  • Lightly coat a non-stick pan with coconut oil (olive oil or organic butter work as well) and heat over medium-high heat.
  • Scoop 1/4 cup batter onto skillet. Cook until bubbles appear. Flip cakes and cook until golden brown on underside.
  • Wipe skillet clean and repeat with more oil. Recipe makes 9 pancakes. 3 each serving.
  • Top as directed or as desired and enjoy!
Anna Bohnengel
she/her

Anna Bohnengel is a registered dietitian trained at the National Institutes of Health with a decade of experience helping restore hormone health, optimize fertility and enjoy a healthy pregnancy.

After turning her own infertility around—without the medical intervention that doctors had claimed as her only option—she developed FERTILE IN FOUR™, a holistic and results-driven coaching program that puts each woman in the driver’s seat of her own fertility.

Contact me today to learn more or to start your fertility journey

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