Gluten Free Lemon Ricotta Pancakes Recipes

LEMON-RICOTTA PANCAKES

Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

Ingredients

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
Let batter sit at room temperature about 15 minutes.
Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

GLUTEN FREE LEMON RICOTTA PANCAKES

Gluten Free Lemon Ricotta Pancakes image

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

Ingredients

1 1/3 cups gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons organic sugar
2 eggs, separated
1 cup milk
1 lemon, juice and zest of
3 tablespoons melted coconut oil, divided
1 teaspoon vanilla
1 cup ricotta cheese

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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