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Orange Ricotta Flaxseed Pancakes

Yield: 8 servings | Prep Time: 5 min | Bake Time: 10 min

Orange Ricotta Flaxseed Pancakes

Ideal for Mother's Day brunch, these little pancakes pack a filling punch, & are oh-so fiberlish!


* = good source of fiber

  • 1 ¾ cups (15oz.) ricotta cheese
  • 3 tbsp. maple syrup
  • 2 large eggs
  • 2 tsp. grated orange zest (from one orange), or 3 tbsp. reserved orange juice pulp *
  • 2/3 cup whole wheat flour *
  • 1/3 cup golden flaxseed *


1. In a medium bowl, whisk together ricotta, maple syrup, eggs, and orange zest/orange pulp. Whisk in flour and flaxseed until just combined.

2. Grease large nonstick skillet with virgin coconut oil or butter and heat over medium-low. Working in batches, add batter, using a scant ¼ cup for each pancake.

3. Cook until browned, four to five minutes per side.


For this and other fiberlicious recipes, visit

Nutrition Facts

Serving Size: 1 Pancake

  • Calories: 472
  • Total Fat: 24 g
  • Saturated Fat: 9 g
  • Cholesterol: 547 mg
  • Sodium: 307 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 5 g
  • Sugars: 10 g
  • Protein: 32 g


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