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Breakfast

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.

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Related: Savory Dutch Baby Pancake

Servings
8
Prep Time
40 min
Cook Time
10 min
Duration
50 min

Ingredients

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g