Lemon Ricotta Pancakes
A popular item on many brunch menus is lemon ricotta pancakes - they’re lighter than traditional buttermilk pancakes and so pretty on a plate. Mine are a bit healthier and use almond flour, chia seeds, baking powder, lemons, and ricotta cheese to make these deliciously light, super high-in-fiber, protein-packed pancakes. With a ricotta-yogurt filling & chopped dates for sweetness, you’ll love these decadent gluten-free protein pancakes that don’t taste like “health food” at all.
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