GF Lemon Ricotta Pancakes

Name: GF Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 2
Ingredients: 8 oz ricotta cheese; 2 tsp coconut sugar; 1 tsp lemon juice; 1 piece lemon zest; 0.5 tsp vanilla extract; 1 piece egg; 4 tbsp almond flour; 2 tbsp brown rice flour; coconut oil

10 mins prepServes 2

A popular gluten-free recipe for fluffy lemon ricotta pancakes, perfect for breakfast or brunch. Enjoy with your favorite toppings like yogurt, sour cream, nut butter, or jam.

2 servings

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Instructions

Combine all ingredients (ricotta cheese, coconut sugar, lemon juice, lemon zest, vanilla extract, egg, almond flour, brown rice flour). Heat a skillet over medium heat and add coconut oil. Form cakes into balls with lightly floured hands, and put them into the skillet, press and lower the heat. Cook for about 3-4 minutes on each side uncovered. Once ready, cover with the lid and let it cook for another 1-2 minutes. Best enjoyed with yogurt, sour cream, nut butter, or jam.

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GF Lemon Ricotta Pancakes

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