Not to sound too cheesy, but these Healthy Gluten Free Lemon Ricotta Pancakes will make your heart skip a beat! They are super fluffy, light, and delicious. An absolutely delicious breakfast that everyone will love!
Plus, they are super easy to make!
Cheese in Pancakes?!
If you are weary about adding Ricotta Cheese to pancakes, trust me when I say you cannot taste it!
It simply adds moisture and fluff, and a bit of a butter-y flavor.
The rest of the flavor in these pancakes comes from the fresh lemon zest and juice.
By the way, Ricotta Cheese is gluten free too!
Ingredients in Ricotta Lemon Pancakes
Oats or oat flour. These create a healthy and naturally gluten free base for the pancake batter.
The base of these pancakes is Oat Flour, which is simply ground up rolled oats. You can purchase Oat Flour pre-made (like this), or buy Rolled Oats (like these) and grind them yourself in a blender or food processor!
Eggs. Act as a binder to keep everything together!
Almond Milk. Acts as our liquid to create the perfect consistency. Note that you can use any milk you like here!
Lemon. The zest and juice of the lemon give the best flavor to these lemon pancakes!
Ricotta. The secret ingredient to extra fluffy and moist pancakes!
Gluten Free Ricotta Pancakes
Another great thing about these healthy Lemon Pancakes is that you can make them in one bowl!
Add all the dry ingredients first, then add the wet ones and whisk, whisk, whisk.
Make sure you let the batter thicken up for a few minutes before cooking, too. This step is important so you don't have lame, flat pancakes!!!
Wait... These Pancakes are... Healthy?!
You bet!
These healthy Lemon Pancakes are sweetened with only a touch of honey, making them completely refined sugar free.
The base of oat flour provides nutrients like fiber, while keeping the recipe gluten free.
I like to top my pancakes with maple syrup and fruit, making them a sweeter dish. But, you could totally get away with topping them with some more Ricotta or even Goat Cheese and opt for a more savory breakfast plate!
You could even omit the honey if you are going for something more savory.
Plow's Lemon Ricotta Pancakes
The inspiration for this recipe came from Plow restaurant in San Francisco.
They serve the most delicious brunch at their farm-to-table restaurant. You should definitely check it out if you are visiting San Francisco!
Their menu is not gluten free, but I promise these lemon ricotta pancakes are just as good as Plow's!
Pin the recipe for these Healthy Lemon Ricotta Pancakes for your next weekend morning!
More Gluten Free Pancake and Waffle Recipes
For some more pancake or waffle recipes, check out these other recipes on The Granola Diaries. They are all gluten free and refined sugar free!
- The Healthiest Fluffiest Blueberry Pancakes
- Pumpkin French Toast
- Healthy 3 Ingredient Waffles (with cottage cheese!)
- Simple Buckwheat Pancakes
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Pancakes
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- 1 ⅔ Cup Oat Flour
- 2 tsp Baking powder
- ½ tsp Salt
- 2 Large Eggs
- ¾ Cup Ricotta Cheese
- 1 Cup almond milk
- 1 Tbsp Honey
- 1 Lemon Juiced and zested
- 2 Tbsp Oil or Butter
Ingredients
Dry Ingredients
Wet Ingredients
For Cooking
|
|
- In a large bowl, mix the dry ingredients (flour, baking powder, salt).
- Make a well/hole in the middle of the dry ingredients and add in all the wet ingredients. Whisk to combine, starting by whisking all the wet ingredients in the middle and slowly incorporating the oat flour.
- Let the mixture sit for about 5 - 10 minutes to thicken up. You want to make sure you are not pouring runny batter onto your pan/skillet!
- Heat a pan over medium high heat. Add some oil/butter and spoon ¼ C batter onto the pan. Wait until the edges start to bubble and lose their shine, then flip! Cook about 1 more minute and then plate and serve immediately. Serve with some fresh fruit, maple syrup, or more ricotta cheese!
These pancakes freeze well. Make a big batch and freeze for later use for up to a month!
Beautiful pictures and this recipes looks delicious!!
Thank you so much, Maureen!
Nice recipe but I did need to loosen the batter a bit as the first one was quite doughy! Then seemed fine. Not as light as some I’ve tasted but still very nice.
Made a large batch intending to freeze some.
Nice! If the batter seems thick, you can always add more almond milk or water as you go!
Hi! Can you use whole milk instead of almond milk? And then can you omit the honey to make these baby-friendly? Any thoughts on a good sub?
Yes, whole milk would be delicious! Instead of honey, you can use a tbsp of sugar or maple syrup, or omit it entirely!