Enjoy a delightful breakfast experience with Gluten-Free Lemon Ricotta Pancakes. These pancakes offer a creamy texture, thanks to ricotta cheese, and a refreshing hint of lemon that enhances each bite. Suitable for weekend mornings or special brunch gatherings, they combine well-known flavors into a satisfying dish. Made with simple ingredients and straightforward preparation, these pancakes fit a gluten-free lifestyle or anyone seeking a tasty breakfast alternative.

Ingredients

• 1 cup gluten-free flour
• 1/2 cup ricotta cheese
• 2 Tbsp sugar
• 1 Tbsp lemon zest
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, mix together the gluten-free flour, ricotta cheese, sugar, lemon zest, baking powder, and salt until combined evenly.
2. In a separate bowl, whisk the eggs, milk, and vanilla extract until the mixture is smooth.
3. Gently fold the wet mixture into the dry ingredients, stirring until just combined without overmixing.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, spacing them evenly.
6. Cook until bubbles appear on the surface and edges look set, then use a spatula to flip the pancakes. Cook for another 1-2 minutes until both sides are golden brown.
7. Serve warm with toppings like maple syrup, fresh berries, or whipped cream.

Keywords: Brunch, Citrus, Weekend

Spice Rack: Salt, Vanilla Extract

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