Dairy-Free Lemon Ricotta Pancakes (with Coconut Cream)
Fluffy dairy-free pancakes infused with lemon zest and served with a luscious coconut cream topping.
10m prep + 20m cook4 servings
Contains eggContains wheatDAIRY-free
380 cal|8g protein|55g carbs|15g fat|2g fiber
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 1/4 cups Dairy-Free Milk
- 2 tablespoons Melted Coconut Oil
- 1 tablespoon Lemon Zest
- 1 can Canned Coconut Cream
- 2 tablespoons Powdered Sugar
Instructions
- 1In a large bowl, whisk together flour, baking powder, sugar, and salt.
- 2In a separate bowl, whisk together eggs, dairy-free milk, melted coconut oil, and lemon zest.
- 3Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or frying pan over medium heat.
- 5Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 7While pancakes are cooking, whip coconut cream with powdered sugar until light and fluffy.
- 8Serve pancakes topped with coconut cream.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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