Gluten Free Lemon Ricotta Pancakes Recipe

Name: Gluten Free Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk together flour, baking powder, baking soda, salt and sugar.
2
Beat egg whites until stiff. Set aside.
3
Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
4
Mix in ricotta cheese.
5
Add in flour mixture.
6
Gently fold in egg whites.
7
Melt coconut oil in heated pan on medium low.
8
Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cups gluten free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Gluten Free Lemon Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Lemon Ricotta Pancakes

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