Gluten Free Lemon Ricotta Pancakes

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!

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.

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!!!

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

These Lemon Pancakes are sweetened with only a touch of honey, making them completely refined sugar free. I like to top mine 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.

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!

Pin the recipe for these Healthy Lemon Ricotta Pancakes for your next weekend morning!

Print Recipe

Gluten Free Lemon Ricotta Pancakes

These Healthy Lemon Ricotta Pancakes are so fluffy and rich, without any butter! They are gluten free and sweetened only with a touch of honey.

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

Pancakes

Ingredients

Dry Ingredients

• 1 ⅔ Cup Oat Flour
• 2 tsp Baking powder
• ½ tsp Salt

Wet Ingredients

• 2 Large Eggs
• ¾ Cup Ricotta Cheese
• 1 Cup almond milk
• 1 Tbsp Honey
• 1 Lemon Juiced and zested

For Cooking

• 2 Tbsp Oil or Butter

Prep Time 5 Minutes Cook Time 10 Minutes Servings Pancakes Ingredients Dry Ingredients 1 ⅔ Cup Oat Flour 2 tsp Baking powder ½ tsp Salt Wet Ingredients 2 Large Eggs ¾ Cup Ricotta Cheese 1 Cup almond milk 1 Tbsp Honey 1 Lemon Juiced and zested For Cooking 2 Tbsp Oil or Butter

Instructions

1. In a large bowl, mix the dry ingredients (flour, baking powder, salt).
2. 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.
3. 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!
4. 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!

Recipe Notes

These pancakes freeze well. Make a big batch and freeze for later use for up to a month!