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Ingredients
0 servings
¾ cupwhite whole wheat flour
¼ cupalmond flour
1 tspbaking powder
¼ tspbaking soda
sea salt
¾ cupricotta cheese
part-skim or whole milk
2eggs
large
2 Tbspextra virgin olive oil
or avocado oil
2 Tbspfresh lemon juice
2 Tbspmonk fruit sweetener
or honey/maple syrup to taste
¼ cupunsweetened almond milk
or milk of choice
½ tsppure vanilla extract
Add-Ins
Optional, or Toppings
Fresh berries
blueberries, raspberries, or sliced strawberries
Greek yogurt
drizzle instead of syrup
Toasted almonds
or pistachios for crunch
honey
or olive oil
Instructions
Step 1
Mix Dry Ingredients:
Step 2
In a bowl, whisk together flours, baking powder, baking soda, and salt.
Step 3
Mix Wet Ingredients:
Step 4
In another bowl, whisk ricotta, eggs, olive oil, lemon juice, monk fruit, milk, and vanilla until smooth.
Step 5
Combine:
Step 6
Add dry ingredients to the wet mixture. Gently fold just until combined — batter will be thick and fluffy (don’t overmix).
Step 7
Cook:
Step 8
Heat a nonstick pan or griddle over medium-low heat.
Step 9
Lightly brush with olive oil or spray with avocado oil.
Step 10
Pour ¼ cup batter per pancake.
Step 11
Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
Step 12
Serve Warm:
Step 13
Top with Greek yogurt, berries, and a drizzle of honey or a dusting of monk fruit.
Notes
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