Low Carb Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

When life hands you lemons you make…. lemon ricotta pancakes! Our team at WLS Afterlife has whipped together a great summertime breakfast recipe we know you’ll enjoy. Just think of your favorite fluffy pancake but with an Italian twist and fresh lemon flavor.

Our team was amazed by how delicious and sweet these pancakes were, it was hard to believe that they were completely bariatric friendly and our version can be dairy-free! Best of all syrup is completely optional, however if you follow our recipe we believe syrup isn’t even necessary. We enjoyed our lemon ricotta pancakes with fresh blueberries and they were a success. Thankfully, if you are not a fan of blueberries not to worry, fresh strawberries or raspberries would also pair perfectly with this recipe. 

These pancakes have a moist and fluffy texture, unlike any pancake you have tried. Surprisingly, you don’t even taste the ricotta, it only aids the texture by keeping its richness and moisture intact. For the flour and milk base, we chose to go with almond flour and almond milk because it contains a lower amount of carbs than wheat flour and whole milk. The ricotta cheese we used was dairy-free and also made with almond milk. 

By glance, this recipe looks like another ordinary pancake, however, one bite will send your tastebuds to a zesty Italian vacation this summer. You can also bake this recipe into a muffin pan if you struggle with flipping flapjacks. With the flavor of lemon and being completely dairy-free, we believe this recipe is perfect for your summer mornings.

Please note that we always recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our recipe instructions. If we listed an ingredient you were told to avoid, write to us so we may provide you with plenty of other tasty alternatives.


0.5 cups of almond flour 

1 Tbsp of Splenda sweetener

1 Tbsp of baking powder

¼ Tbsp of salt

⅓ cup of almond milk
¼ cup of ricotta (regular or dairy-free)

1 large egg

¼ tsp vanilla extract

½ Tbsp lemon zest 

¼ cup of fresh lemon juice

1 tsp coconut oil (melted)


  1. Mix dry ingredients in a mixing bowl, leave a well in the center of the bowl, and set aside
  2. Mix the ricotta, almond milk, vanilla, and eggs into a mixing bowl and whisk until blended well
  3. Next add the lemon juice, lemon zest, and coconut oil into a mixing bowl and whisk until blended 
  4. Add to dry mixture and whisk until blended well
  5. Spray skillet with non-stick spray spread
  6. Add ¼ cup of batter 
  7. Cook until mixture bubbles – make pancake is brown on both sides
  8. Garnish with fresh blueberries or a sugar-free syrup

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