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Chickpea Lemon Ricotta Pancakes

Chickpea Lemon Ricotta Pancakes

Breakfasts

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

15 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup ricotta cheese organic and grass-fed, if possible
4 eggs organic
1/2 cup chickpea flour
2 tbsps coconut sugar
lemon zested and juiced
1/2 cup almond milk

Instructions

Mix lemon zest and juice, chickpea flour, ricotta and eggs together in a large bowl. Add the almond milk, just a few tablespoons at a time so you can make sure the batter stays nice and thick as you mix it.
Heat a griddle or skillet, and when it’s hot add cutter or coconut oil. Pour the batter in 1/4 cups onto the griddle. Feel free to flatten the pancakes slightly with the back of a spatula.
Cook over light to medium heat, and VERY carefully (they can be crumbly if you don’t want long enough) flip them over. They are delicate, keep in mind.
Cook an additional 3-4 minutes on second side or until golden brown.
Serve with syrup, coconut butter, or anything you’d like to put on top!