Gluten-Free Lemon Ricotta Pancake

Name: Gluten-Free Lemon Ricotta Pancake
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 8 oz whole milk ricotta cheese; 1 tbsp coconut sugar; 2 tbsp lemon juice; 1 piece lemon zest (from small lemon); 1 tsp vanilla extract; 0.5 tsp baking powder; 1 piece egg; 0.25 cup almond flour; 0.25 cup brown rice flour

10 mins prepServes 4

Made these favorite Gluten-Free Lemon Ricotta Pancakes, a family-enjoyed recipe. These delicious pancakes are easy to form and can be paired with yogurt, nut butters, jam, berries, honey, or maple syrup. Enjoy!

4 servings

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Instructions

1. Combine all ingredients.
2. Heat a skillet over medium heat and add vanilla ghee or coconut oil.
3. Form cakes into balls (a cookie scooper can be used) with lightly floured hands. Dust them in more flour and transfer into the skillet, then lower the heat.
4. Cook for about 3-4 minutes on each side uncovered. Then, cover with the lid and let it cook for another 1-2 minutes.
5. You might need to add up to 2 tbsp flour more depending on the ricotta you use. They should be easy to form. Enjoy!

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Gluten-Free Lemon Ricotta Pancake

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Instructions

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