Gluten Free Lemon Ricotta Pancakes Recipe
These gluten free lemon ricotta pancakes are made with oat flour. They're creamy and delicious, and are a healthier version of lemon ricotta pancakes since they're made with whole grains.
Ingredients
Dry ingredients
- 3/4 cup Oat flour.
- 1 tsp Sugar.
- 1 tsp Baking powder.
- 1/4 tsp Baking soda.
- 1/8 tsp Sea salt.
Wet ingredients
- 1/2 cup Milk. Preferably a milk that isn't labeled "extra creamy".
- 1/4 cup Lemon juice.
- 1/4 cup Ricotta cheese.
- 1 Egg.
- 1/2 tsp Vanilla.
- Zest of 1 small lemon. Optional
Instructions
I highly recommend scrolling down to the directions section below this card to see the full, detailed instructions with associated photos
- Mix the dry ingredients in a bowl
- Mix the wet ingredients in a separate bowl
- Preheat the pan
- Pour the wet ingredients into the dry ingredients and mix vigourously to combine
- Grease the pan
- Pour the batter into the pan to make the pancakes
- Flip once the bottom side is browned. Remove it from the pan once it's cooked through on both sides
- Repeat with the remaining batter. Enjoy!
Notes
I suggest you scroll down to the directions section just below here for the full, detailed instructions with photos attached to steps.