Looking for a healthy breakfast option? Look no further, we've got a new recipe for you!
These Lemon Raspberry Ricotta Pancakes are just what you need to fuel your day. Adding Lemon oil is our special twist—it not only adds the burst of citrus flavor you would expect, it is packed full components that naturally aid your digestive system. This is where using the oil along with lemon juice is helpful; you would need to eat a lot of lemons to experience the same effect. We highly recommend adding raspberries as the topping to tantalise your taste buds further and lead this recipe to be a family favourite.
Enjoy the recipe below with regular and gluten free options!
1 ½ cups all-purpose flour (almond flour)
3 ½ tablespoons granulated sugar (coconut sugar)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup milk (coconut milk)
¾ cup ricotta
1 teaspoon vanilla extract
1 lemon, zested
¼ cup lemon juice
2–3 drops Lemon oil
1 tablespoon melted butter (coconut oil)
1 punnet of raspberries
In a medium mixing bowl gently combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine wet ingredients: milk, ricotta, eggs, and vanilla and mix well. Add melted butter, lemon zest, lemon juice, and Lemon essential oil to wet mixture. Pour wet mixture into bowl with dry ingredients and combine. Grease a griddle or nonstick pan with cooking spray. Heat pan on medium. Spoon batter into pan to desired size. Cook first side until batter begins to bubble on top, flip and cook the opposite side until brown.
Serve with raspberries and maple syrup or honey.