These Low Calorie Ricotta Lemon Pancakes are easy and delicious! And at just 109 calories, you can have 3 or 4!
Ingredients You’ll Need
- 1 cup low fat ricotta cheese
- 2 large eggs
- 2 tablespoons All-Natural Keto Maple Syrup (see recipe card)
- ⅔ cup all-purpose flour or gluten-free 1 to 1 flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon
- Olive oil spray
Low Calorie Ricotta Lemon Pancakes
Healthy Ricotta Pancakes Meal Prep and Storage
Meal Prep
To meal prep these pancakes you’ll want to start by choosing how many pancakes you want to make. One batch makes 8 pancakes, but the recipe card has a button (1x,2x,3x) to double or triple the recipe so you can make more pancakes should you desire. Make the pancakes according to the directions and cool completely. Cut out pancake sized squares of parchment paper, and add one between each pancake (to stop the pancake from sticking together).
Freeze the Entire Batch – Stack the pancakes with parchment paper between each and move to a freezer bag or container. Add to the freezer. Will hold for 1 month.
Freeze Individual Portions – Choose how many you want per serving and stack the single serving of pancakes with parchment paper between each. Add to a sandwich bag or small container, place in the freezer. Will hold for 1 month.
To Reheat: Microwave for 2-3 minutes. Or pop in the toaster, or place on a cookie sheet in an oven at 250 degrees for 5 minutes.
Storage
Store in the Fridge: Make the pancakes according to the directions, cool completely. Cut out pancake sized squares of parchment paper, and add one between each pancake (so they don’t stick to each other). Then move to a freezer bag or container. Store in the fridge for up to 5 days.
Store in the Freezer: Make the pancakes according to the directions, cool completely. Cut out pancake sized squares of parchment paper, and add one between each pancake (so they don’t stick to each other). Then move to a freezer bag or container. Store in the freezer for up to a month.
To Reheat: Microwave 1 minute from defrosted, or 2-3 minutes from frozen. Or pop in the toaster, or place on a cookie sheet in an oven at 250 degrees for 5 minutes.
Low Calorie Ricotta Lemon Pancakes Recipe
More Healthy Breakfast Recipes:
Low Calorie Ricotta Lemon Pancakes
Ingredients
- 1 cup low fat ricotta cheese
- 2 large eggs
- 2 tablespoons All-Natural Keto Maple Syrup or regular maple syrup
- ⅔ cup all-purpose flour or gluten-free 1 to 1 flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon
- Olive oil spray
Instructions
- Preheat a griddle or skillet over medium heat.
- To a medium bowl, combine the ricotta cheese, eggs, and maple syrup. Stir to combine.
- Add the flour, baking powder, salt, and lemon zest. Mix together until just combined.
- Spray the griddle lightly with olive oil, then pour 1/4 cup of batter onto the griddle for each pancake.
- Cook, undisturbed until the pancakes begin to bubble. Flip and cook the second side until golden brown (do not squish down).
- Continue with the remaining batter- will make 6 pancakes.
- Serve with your favorite toppings (toppings guide above!)
Nutrition
Nutrition and Calories in Ricotta Lemon Pancakes
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Article History:
- Originally written and published November 4, 2022 by Audrey Johns
- Updated on June 8, 2023 by Audrey Johns