Print

Lemon Ricotta Pancakes {Gluten Free}

stack of fluffy lemon ricotta pancakes

5 from 4 reviews

The best lemon ricotta pancakes just got upgraded to be undetectably healthy too! Gluten free and zero refined sugar, these pancakes are fluffy, sweet, and perfect for any spring gathering!

Scale

Ingredients

Instructions

  1. In a large bowl, whisk together oat flour, coconut flour, baking powder, baking soda, and sea salt. Set aside.
  2. In a medium bowl, mix or beat together ricotta, eggs, coconut sugar, lemon juice, lemon ring, and vanilla. 
  3. Pour wet ingredients into dry and mix together thoroughly using a spoon. 
  4. Let the batter sit while you heat a pancake griddle or large sauce pan with coconut oil or butter on medium heat. 
  5. Once hot, pour about 1/3 cup of batter onto the griddle and let cook for 2 minutes, or until the top looks more firm than raw.
  6. Once ready, flip and let cook for 30 seconds-1 minute.
  7. Remove from griddle and plate. Continue for the remaining batter.
  8. Serve with fresh blueberries, a sprinkle of extra grated lemon, and maple syrup!

Nutrition

Keywords: lemon ricotta pancakes, healthy, brunch, gluten free, lemon ricotta, pancakes

shares