Ricotta Pancakes with Cheesy Leeks & Turkey Bacon

Coconut flour and ricotta stand in for regular flour in these lemony pancakes, while leeks and turkey bacon add flavor and protein to this meal.
Ricotta Pancakes with Cheesy Leeks and Turkey Bacon

Ricotta Pancakes with Cheesy Leeks and Turkey Bacon

Related: Savory Dutch Baby Pancake

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tsp olive oil
  • 6 1-oz strips all-natural turkey bacon (no nitrates or nitrites), chopped into ½-inch pieces
  • 6 leeks (white and light green parts only), split lengthwise and chopped into 1-inch chunks
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp finely grated lemon zest plus
  • 1 tbsp fresh lemon juice, divided
  • 1/4 tsp fresh ground black pepper
  • 1/2 cup coconut flour (TRY: Bob's Red Mill Organic Coconut Flour)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 3 extra-large eggs
  • 1 tbsp organic evaporated cane juice
  • 1/2 cup whole milk
  • 1/3 cup whole-milk ricotta cheese
  • 2 tsp coconut oil
  • 1/2 cup grated Romano cheese


  1. In a large, oven-safe skillet on medium high, heat olive oil. Add bacon and cook, stirring frequently, until crisp, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add leeks to skillet and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add broth, lemon juice and pepper; bring to a boil. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 18 minutes. Preheat broiler to high.
  2. Meanwhile, preheat a large electric nonstick griddle to high (400°F). If using a stove-top griddle, heat to medium-high. In small bowl, combine flour, baking powder, lemon zest, salt, cinnamon and nutmeg, whisking to break up any lumps. In a large bowl, combine eggs and cane juice. Beat vigorously with a whisk for 1 minute. Add milk and ricotta cheese and whisk to combine. Whisk in dry ingredients until just combined, being careful not to over-mix.
  3. Melt coconut oil on griddle, spreading to coat surface. Working in batches, drop a scant 1/4 cup batter onto griddle for each pancake, gently spreading to a 3-inch circle with the back of a greased spoon. (NOTE: Batter will thicken as it sits, so spreading with a spoon will become necessary for the last few pancakes.) Cook until evenly browned on first side, 1 to 1 1/2 minutes, gently lifting an edge of pancake to check for doneness. Flip pancakes and continue cooking on other side until evenly browned, about 1 to 1½ minutes more.
  4. Remove lid from leeks and top with Romano cheese and bacon. Place under broiler until cheese is melted, about 1 minute.

Nutrition Information

  • Serving Size: 2 pancakes and 1/8 of leeks
  • Calories: 217
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 112 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 14 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 540 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 1 g