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['A close-up view of a stack of gluten-free lemon ricotta pancakes, highlighted with a syrup drizzle.', 'Side view of golden lemon ricotta pancakes topped with a citrus garnish, showcasing their fluffy texture.', 'A plate of gluten-free pancakes with a slice of lemon and syrup, emphasizing their moist appearance.', 'Close-up of vibrant lemon ricotta pancakes, featuring a light golden color and a hint of zest on top.']
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Gluten Free Lemon Ricotta Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pancakes
Calories 250
Delight in fluffy, gluten-free pancakes infused with fresh lemon and creamy ricotta for a bright breakfast treat.

Ingredients

Dry ingredients

  • 1 2/3 cups Oat Flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt

Wet ingredients

  • 2 large Eggs
  • 3/4 cup Ricotta Cheese
  • 1 cup Almond Milk
  • 1 tablespoon Honey
  • 1 lemon Juice and Zest (Juiced and zested)
  • 2 tablespoons Oil or Butter

Instructions 

  • Mix dry ingredients in a large bowl.
  • Create a well and add wet ingredients; whisk to combine.
  • Let batter sit for 5-10 minutes to thicken.
  • Heat a pan, add oil/butter, and cook 1/4 cup batter until bubbles form, then flip and cook 1 minute.

Notes

Serve with fresh fruit or syrup for extra flavor.
Calories: 250kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: gluten-free, lemon, Ricotta