29 Not-Boring Gluten-Free Breakfasts + Lemon Ricotta Pancakes
Serves 1610 mins prep15 mins cook
These gluten-free lemon ricotta pancakes cook up with tender middles and crisp edges in 25 minutes.
0 servings
What you need
tbsp granulated sugar
tbsp unsalted butter
tbsp fresh lemon juice
tsp vanilla extract
cup sweet rice flour
cup millet flour
cup oat flour
tsp fine sea salt
tsp baking powder
tsp baking soda
Instructions
0 In a large bowl, rub the lemon zest into the sugar with your fingertips until moist and clumpy. 1 Whisk together the lemon sugar, ricotta, eggs, melted butter, lemon juice, and vanilla. 2 Sift in the flours, baking soda and powder, and salt. Stir until just combined. 3 Heat a griddle or skillet over medium-low heat. These pancakes like to cook low and slow. Coat the pan lightly with ghee or oil. Drop ¼-cup scoops of batter onto the hot griddle. I like to use a spring-loaded ice cream scoop for uniform pancakes. 6 Cook until they're firm enough on top to flip, 2-3 minutes. Use a thin metal spatula to flip the pancakes over. Cook on the second side until golden, about a minute. 4 Serve warm topped with your goodies of choice. 5 Leftover pancakes keep well, refrigerated airtight, for up to 4 days. Or freeze for longer storage. Reheat before serving.View original recipe