In this lightened up Lemon Ricotta Pancakes for Two recipe, I cut way back on the sugar and fat by using sugar substitute, light butter, low fat ricotta, sugar free syrup and skim milk. Needless to say, this recipe works just fine with real sugar and full fat ingredients. I just wanted to provide a lighter and healthier option so we can all eat pancakes! We can make substitutions that really pay off and still get a delicious and satisfying breakfast or brunch. This recipe is a great example of that. While others might grab some bacon to go with this dish, try Canadian bacon, which is leaner and just as tasty. These pancakes are light and fluffy and guilt free.
Another tip to keep this light and tasty, is to go crazy with the lemon (zest some on top of the pancakes) and put a ton of blueberries in your syrup. You’ll find you’ll use less of the syrup and get way more satisfaction from the heaping serving of blueberries. You can also use alternative flours if that is your preference. Whole wheat, gluten free and ancient grain flours like fonio, spelt and chick pea are great ways to experiment and up the nutritional value of these pancakes.
To get started, combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.
Heat up your skillet. When hot, spray with the cooking spray and add a teaspoon of the light butter and let melt. Pour approximately 1/4 cup of the batter on the skillet for each pancake and cook on both sides until light golden brown. Repeat until no batter remains.
Meanwhile, put your sugar free syrup in a microwavable measuring cup along with your blueberries. Heat in the microwave for 30 seconds to warm up the syrup.
Serve the pancakes with a dusting of the confectioner’s sugar. Use a handy confectioner’s sugar canister for easy dusting. On the side, serve the warm syrup and berries.
If you are looking for other pancake options check out my Mini Lemon Pancakes and my Healthy Oatmeal Pancakes. Both of them are health conscious and both of them are packed with good for you ingredients.
Looking for other healthy brunch ideas? Try some of my other favorites:
Whipped Ricotta Toast with Cherries and Hot Honey
Healthier Oatmeal Cookie Cereal
Lemon Ricotta Pancakes for Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 Cup All-purpose flour
- 1 Tbsp. Baking powder
- 1/2 Tsp. Ground nutmeg
- 1/4 Tsp. Salt
- 2 Tbsp. Lakanto or Swerve sugar substitute
- 1 Cup Low-fat ricotta cheese
- 2 Eggs
- 2/3 Cup Skim milk
- 1 Lemon, zested and juiced
- Cooking spray
- Land ‘o Lakes Light butter for skillet
- Lakanto or Swerve Confectioners’ sugar, for garnish
- Blueberries
- Sugar Free Maple Syrup
Instructions
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.
- Heat up your skillet. When hot, spray with the cooking spray and add a teaspoon of the light butter and let melt. Pour approximately 1/4 cup of the batter on the skillet for each pancake and cook on both sides until light golden brown. Repeat until no batter remains.
- Meanwhile, put your sugar free syrup in a microwave. Put syrup in a large measuring cup along with your blueberries. Heat in the microwave for 30 seconds to warm up the syrup.
- Serve the pancakes with a dusting of the confectioner’s sugar. Use a handy confectioner’s sugar canister for easy dusting. On the side, serve the warm syrup and berries. Enjoy.
