Life has recently dumped a few bagfuls of lemons on my lap.
Well, two of my aunts gave me bags of lemons from their trees, which is close enough, right?
Big, juicy, fragrant lemons.
I’m using them in literally everything at the moment, getting the best of them while they are still fresh.
So be prepared for a fair swag of lemony recipes on this site, OK? I’ll try to intersperse them with other stuff, I promise 🙂
But I am planning on making some lemon chocolates and maybe a lemon infused Proton Bar as well … I am feeling quite inspired.
In the meantime, I’ve been relishing ricotta hotcakes for breakfast. I traditionally flavour the hotcakes and ricotta cream with orange or vanilla (or both). This windfall of lemons has made me think of lemon sugar pancakes so … combine the two … awesomeness.
When life gives you lemons, you can go ahead and make lemonade, if you like … but lemon ricotta hotcakes are so much more delicious!
Why waste all those lovely macros on lemonade????? 😉
They are suitable for coeliacs and those with diabetes as they are both gluten and sugar free.
Macros are included, below the recipe.
These hotcakes are made lighter and fluffier by whipping the egg whites into a meringue and folding them through the batter. It does make them more delicate but it is well worth the effort.
You can play with this recipe to make it sweeter by adding more sweetener or lower the fat content by using a reduced fat ricotta. I dislike low fat ricotta as it lacks flavour and the amount used here is not significant. If you want to use more and keep the fat content low, feel free to use the low fat variety!
These hotcakes would be amazing with some chopped pistachio nuts scattered on top and pretty much anything else you want to add ... berries, other fruit, whatever.
- 15 grams unflavoured WPI (or pea protein isolate)
- 7 grams coconut flour
- 70 grams whole milk ricotta (traditional firm type)
- zest of 1/2 medium lemon
- 15 grams (3 metric teaspoons) fresh lemon juice
- 2.5 grams bicarbonate of soda
- 100 grams egg whites (about 3 large)
- pinch sea salt (or cream of tartar)
- 10 grams granulated sweetener (or sugar)
- To Serve
- Whole milk ricotta
- Natvia Icing Mix* (or icing sugar)
- zest of 1/2 medium lemon
- fresh lemon juice
Combine the WPI, coconut flour, ricotta, lemon zest and juice in a bowl. Whisk until smooth.
In a separate bowl, combine the egg whites and sweetener. Whisk together until you achieve a thick glossy meringue.
If using sugar, whisk the egg whites to soft peak stage before adding the sugar and whisking until thick and glossy.
Add the bicarbonate of soda to the WPI mixture and whisk until combined.
Add one tablespoon of the meringue to the mixture and fold through to lighten it.
Fold the rest of the meringue into the mixture, lightly.
Heat up your pancake pan and use whatever you prefer to cook your pancakes with (butter, ghee, coconut oil, or spray).
Use one-sixth of the mixture at a time and cook a few minutes on each side. These hotcakes are delicate and light and best made in a smaller size. Take care when flipping them over.
Stack the hotcakes on a serving plate and keep warm.
Whisk together the ricotta with the icing mix (or sugar) to taste, and a pinch of the lemon zest.
Top the pancakes with the mixture. Sprinkle the remaining zest over the hotcakes and finish with some lemon juice.
Dust with more icing mix (or sugar) and serve.
These are best served warm.
*If you cannot source Natvia Icing Mix, simply process the equivalent amount of granulated sweetener in a food processor or nut grinder until it has the consistency of a fine powder.
I have provided the macronutrient information for the hotcakes as per the stated recipe, and without the toppings.
You can add in the macros for the toppings, based on the quantities of each ingredient you use. Some people love a huge dollop of ricotta cream, while others prefer less.
Whatever fits your macros 🙂
The sugars are the natural sugars occurring in the lemon, ricotta and flour.