Gluten-Free Lemon Ricotta Cheese Pancakes

DETAILS:

  • 5 minutes prep-time
  • 10 minutes cook-tim
  • Makes 6–8 pancakes

DIETS & ALLERGENS

Gluten Free, Lacto-ovo-vegetarian, Nut Free, Paleo Friendly, Pescatarian, Soy Free, Vegetarian

Ingredients

0.75 cup milk
0.50 cup ricotta cheese
2 whole eggs
1 medium lemon

zested

1 tablespoon fresh lemon juice

1/2 a lemon

1.5 cups almond flour
0.50 cup gluten-free flour
1.5 tablespoons baking powder

Instructions

STEP

1

In a large bowl whisk together the milk, ricotta cheese, eggs and lemon

STEP

2

Then add in flours and baking powder and mix to combine

STEP

3

Feel free to fold in any blueberries or chocolate chips if desired

STEP

4

Warm a large skillet with medium-high heat

STEP

5

Grease skillet with butter, ghee or oil then scoop about 1/3 cup of batter onto the buttered skillet and cook on medium heat until bubbles begin to appear on surface and bottom is golden brown

STEP

6

Then flip and cook opposite side until golden brown

STEP

7

Serve warm with maple syrup and powdered sugar if desired

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