Gluten Free Lemon Ricotta Pancakes Recipes
GLUTEN FREE LEMON RICOTTA PANCAKES
I found this recipe online, but have adjusted a few things. I use Bob's Red Mill 1-to-1 flour. Sometimes we mix in blueberries at the last step.
Provided by rsnelling42
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, baking soda, salt and sugar.
- Beat egg whites until stiff. Set aside.
- Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
- Mix in ricotta cheese.
- Add in flour mixture.
- Gently fold in egg whites.
- Melt coconut oil in heated pan on medium low.
- Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.
Nutrition Facts : Calories 452, Fat 23.2, SaturatedFat 16.2, Cholesterol 132.9, Sodium 656.9, Carbohydrate 44.2, Fiber 1.2, Sugar 7.1, Protein 16.4
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- In a medium bowl, combine the gluten-free flour, baking soda, baking powder, and Kosher salt. Whisk to combine, then set aside.
- In a small bowl, add the milk, egg, ricotta cheese, vanilla (if using), lemon zest, and lemon juice. Whisk to combine. Melt the coconut oil and let it cool slightly as to not cook the eggs, adding it last to the mixture, whisking well.
- Pour the liquid ingredient mixture into the dry ingredient mixture, using a large spoon. Mix well, and don't worry about overmixing - most regular pancake recipes will tell you not to overmix, and that's because of the gluten. But there's no gluten here! Fair warning, the batter will be quite thick!
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