Just lovely!




So gorgeous, light, fluffy, and softly scented with sunny lemon…pure joy on a lazy morning!

I used plain syrup, but lemon curd or raspberry syrup would be wonderful, too.


Printable Recipe

1/2 cup flour

1/4 cup almond flour

1 teaspoon baking powder

pinch of salt

pinch freshly grated nutmeg

1 cup ricotta cheese

2 eggs, separated

1/3 cup milk

2 tablespoon Splenda granular

2 teaspoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon poppy seeds – optional

Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside.  Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds.  Stir into flour mixture just til moistened. Gently fold in egg whites. Drop by rounded tablespoonfuls  onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.

These keep great in fridge or frozen, stacked on each other wrapped in plastic. Makes 6 servings. Per Serving: 160 Cal; 10 g Protein; 8 g Tot Fat; 12 g Carb; 1 g Fiber; 2 g Sugar; 59 mg Sodium


8 Comments Add yours

  1. Karen Manning says:

    You’re back! hurray! Can’t wait to make these lovely sounding pancakes. Thank you Linda! You are my hero! Almost 5 years post op and struggling a bit with added weight in past year (results of major move, knee replacement and onset of low blood sugar). So, I have been looking over your sIte again to get me inspired. Thanks!

  2. Teri says:

    Oh how I’ve missed you! I used to follow you regularly on a certain other message board. I stopped following them and when I wandered back over there found you were not there either. Love your recipes and your sweet spirit. Keep ’em coming!

  3. Carol says:

    So glad you are posting again. These look wonderful. Love you my friend.

    1. Linda says:

      Back attcha, doll!

  4. Pinkster says:

    The mention of lemon drew me in, (its my passion this summer) and the words “light and fluffy” brought the promise of a low carb dessert-like indulgence! So what if it is breakfast? This can be dessert for me!

    Unfortunately, I used my last lemon last week making your cheesecake! Off to the market for a lemon first thing tomorrow Linda, for us, this will be dessert with a bit of Splenda sweetened whipped cream! thank-you!

    1. Linda says:

      I’m all over lemon, too!! I haven’t made these for awhile – but will have to for Gav. He loooooves to dip!

  5. Kelly says:

    Happy Dance! Woot! Woot! My Linda is back! I am so beyond excited. I also happen to have all but a darn lemon. Just will be sure to get that lemon and make these this weekend. You are such a doll and inspiration! Oh, and did I mention that I missed you? Yahoo!

  6. deb4951 says:

    Good to have you back Linda. Love your unique take on low carb recipes.

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