Sugar-Free Fluffy Ricotta Pancakes
Indulge in the delightful simplicity of these **Sugar-Free Fluffy Ricotta Pancakes**, a light and airy breakfast treat that's perfect for a health-conscious morning. Made with creamy ricotta cheese, unsweetened applesauce, and a hint of lemon zest for a bright, tangy twist, these pancakes are naturally sweetened and irresistibly soft. The combination of baking powder and baking soda ensures an ultra-fluffy texture, while a dash of vanilla adds warm aroma to every bite. Quick to prepare in just 25 minutes, these pancakes are cooked to golden perfection in coconut oil, creating a delicate crisp on the outside while staying tender inside. Serve with fresh berries, sugar-free syrup, or a dollop of Greek yogurt for a wholesome, gourmet brunch experience. Perfect for anyone seeking a healthier take on classic pancakes, this recipe is a must-try for your next morning meal!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.5 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.75 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 1 tablespoon Coconut oil
Instructions
In a medium-sized bowl, whisk together the ricotta cheese, unsweetened applesauce, eggs, vanilla extract, and lemon zest until smooth and well combined.
In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the ricotta mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Thin the batter by adding milk, a little at a time, until the desired consistency is reached. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with coconut oil.
Pour 1/4 cup portions of the batter onto the heated skillet, ensuring not to overcrowd the pan.
Cook the pancakes until bubbles start to form on the surface and the edges appear cooked, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Serve the pancakes warm with your choice of toppings such as fresh berries, sugar-free syrup, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 19.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1241 mg | 95% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
