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Summer is almost here and I’m loving anything and everything with citrus right now. Big, fluffy lemon ricotta pancakes have always been a favorite of mine and I recently woke up with a major craving for them! That sparked my paleo adaptation of fluffy lemon pancakes. This recipe is quick, easy and fun to make! I think it’s the perfect weekend breakfast that won’t give you a huge sugar crash later in the day.

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Here’s what you’ll need:

• 4 eggs (yolks + eggs separated)
• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 2 tbsp coconut sugar
• 1 tsp salt
• 1/2 cup unsweetened nut milk
• 1 lemon – juice and zest
• 2 tbsp coconut oil

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LEMON PANCAKES

Ingredients:

• 4 eggs (yolks + eggs separated)
• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 2 tbsp coconut sugar
• 1 tsp salt
• 1/2 cup unsweetened nut milk
• 1 lemon – juice and zest
• 2 tbsp coconut oil

Instructions:

1. Begin by separating your eggs and whipping your egg whites. Either in a stand mixer or with a hand mixer, whip the egg whites for about 5 minutes, until peaks form.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, coconut sugar and salt. Set aside.
3. In a separate bowl, combine the egg yolks, nut milk, lemon juice and lemon zest by gentling whisking everything together. Fold in about half of the whipped egg whites.
4. Transfer the wet mix into the dry mix and incorporate. Add in the rest of the whipped egg whites and mix until just combined.
5. Heat your pan over medium/high heat and oil using coconut oil. Add the pancake mix, about 1/4 cup portions to the pan and flip when small bubbles form on the tops.
6. When both sides are golden brown, remove from the pan and serve with toppings of your choice!

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