Sheet-Pan Lemon-Ricotta Pancakes
Ingredients
- 1⅓ cups whole wheat flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- 1 cup 1% low fat milk
- ¾ cup part skim ricotta
- 2 large eggs
- 2 tsp lemon zest
- 2 tsp vanilla extract
- ½ cup blueberries
- ½ cup sliced strawberries
- Honey, optional
Instructions
- Preheat oven to 425F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together milk, ricotta, eggs, lemon zest, and vanilla in a separate bowl.
- Stir wet mixture into flour mixture until just combined. Spread batter onto a parchment paper-lined rimmed baking sheet using a spatula.
- Bake 15 to 20 minutes or until set and top is golden. Cut into squares. Top with berries and, if desired, honey.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
317
|
317
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 711 | 711 |
| T. Sugs (g) | 16 | 16 |
| A. Sugs (g) | 10 | 10 |
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