High Fructose Corn Syrup Free Gluten Free Lemon Ricotta Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.8(6)
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Learn more →Ingredients
4 servings
For the batter
- 1 cup gluten free flour blend
- 2 tsp baking powder
- ¼ tsp fine salt
- 2 tbsp granulated sugar
- ¾ cup whole-milk ricotta cheese
- 2 large eggs
- ½ cup milk
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
For cooking
- 1–2 tsp unsalted butter oil or neutral oil, for the pan
For serving
- powdered sugar, for dusting (optional)
- maple syrup, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the gluten free flour blend, baking powder, salt, and sugar until evenly combined.
- 2
In a medium bowl, whisk together the ricotta, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and uniform.
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