{"id":1542674,"date":"2025-03-07T21:27:14","date_gmt":"2025-03-07T21:27:14","guid":{"rendered":"https:\/\/diabetesdepot.ca\/?p=1542674"},"modified":"2025-03-10T17:26:28","modified_gmt":"2025-03-10T17:26:28","slug":"recipe-lemon-ricotta-pancakes-17-carbs-per-pancake","status":"publish","type":"post","link":"https:\/\/diabetesdepot.ca\/index.php\/2025\/03\/07\/recipe-lemon-ricotta-pancakes-17-carbs-per-pancake\/","title":{"rendered":"Recipe: Lemon Ricotta Pancakes ~17 carbs per pancake","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"\n

*adapted from Breakthrough T1D<\/a><\/strong><\/p>\n\n\n\n

Start your morning with a light and fluffy twist on traditional pancakes! These Lemon Ricotta Pancakes<\/strong> are packed with bright citrus flavor and creamy texture, making them a perfect weekend breakfast or brunch option. With only ~17 carbs per pancake<\/strong>, they\u2019re a delicious and diabetes-friendly treat the whole family can enjoy. Pair them with fresh berries or a drizzle of sugar-free syrup for a balanced and satisfying meal. Ready to give them a try? Check out the full recipe below!<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n
    \n
  • 3 eggs, separated<\/em><\/li>\n\n\n\n
  • 3 tablespoons sugar<\/em><\/li>\n\n\n\n
  • 1 pinch kosher salt<\/em><\/li>\n\n\n\n
  • Finely grated zest of 1 large lemon<\/em><\/li>\n\n\n\n
  • 1 cup homemade ricotta (store-bought works fine)<\/em><\/li>\n\n\n\n
  • \u00bd cup all-purpose flour<\/em><\/li>\n<\/ul>\n\n\n\n

    Instructions<\/h2>\n\n\n\n

    In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.
    In another bowl, using an electric mixer on medium-high speed, or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.
    Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.
    Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.
    Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.
    Enjoy!<\/p>\n\n\n\n