Description
The fluffiest lemon ricotta pancakes just got upgraded to be secretly healthy too! Just one bowl, entirely gluten free and vegan, these ricotta pancakes are fluffy, sweet, and perfect for any spring morning!
Ingredients
Scale
- 1 1/4 cup all purpose gluten-free flour*
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup vegan ricotta
- 1/2 cup dairy free milk
- 1/2 cup unsweetened applesauce
- Juice from 1 large lemon
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Vegan butter or coconut oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Add in the applesauce, ricotta, dairy free milk, vanilla, lemon juice, and lemon zest. Use a rubber spatula or hand mixer to gently combine the ingredients, mixing until there are just not more dry streaks.
- Heat a pancake griddle or pan with vegan butter or oil. Once the oil is hot, spoon about 1/3 of the pancake batter per pancake onto the griddle. Cook the pancakes for about 2 minutes, or just until there are bubbles forming. Flip the pancakes and cook again for another 30 seconds.
- Serve the pancakes onto a plate and top with blueberries, blueberry compote, fresh berries, or coconut whipped cream!
Nutrition
- Serving Size: 1 pancake
- Calories: 91
- Sugar: 4.9 g
- Sodium: 146.2 mg
- Fat: 2.1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15.4 g
- Fiber: 1.1 g
- Protein: 3.4 g
- Cholesterol: 1.9 mg
