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    Home » Recipes » Breakfast » Gluten Free Lemon Ricotta Pancakes

    Gluten Free Lemon Ricotta Pancakes

    July 8, 2019 by thegranoladiaries 6 Comments

    1255 shares
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    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!!!

    Healthy Lemon Ricotta Pancakes made with oat flour, naturally gluten free and refined sugar free. Topped with some raspberries and butter!

    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.

    Healthy Lemon Ricotta Pancakes made with oat flour, naturally gluten free and refined sugar free. Topped with some raspberries and butter!
    Healthy Lemon Ricotta Pancakes made with oat flour, naturally gluten free and refined sugar free. Topped with some raspberries and butter!

    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!

    Healthy Lemon Ricotta Pancakes made with oat flour, naturally gluten free and refined sugar free. Topped with some raspberries and butter! #lemonricottapancakes #healthypancakes #lemonricotta

    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
    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.
    healthy gluten free lemon ricotta pancakes made with oat flour and sweetened 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
    healthy gluten free lemon ricotta pancakes made with oat flour and sweetened with a touch of honey!
    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!

    « Easy Raspberry Crumble Bars
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    Comments

    1. Maureen

      January 24, 2020 at 9:43 pm

      Beautiful pictures and this recipes looks delicious!!

      Reply
      • thegranoladiaries

        January 25, 2020 at 9:49 pm

        Thank you so much, Maureen!

        Reply
    2. Alison S

      January 10, 2021 at 3:12 pm

      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.

      Reply
      • thegranoladiaries

        January 11, 2021 at 5:23 pm

        Nice! If the batter seems thick, you can always add more almond milk or water as you go!

        Reply
    3. Riana

      February 26, 2021 at 3:12 pm

      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?

      Reply
      • thegranoladiaries

        March 05, 2021 at 9:38 pm

        Yes, whole milk would be delicious! Instead of honey, you can use a tbsp of sugar or maple syrup, or omit it entirely!

        Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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