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–+ servings

Gluten Free Lemon Raspberry Ricotta Pancakes

These gluten and dairy free pancakes are the perfect way to start your day!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Servings: 6

Equipment

  • Skillet
  • mixing bowls
  • Measuring cups/spoon
  • Spatula

Ingredients

  • 1 1/2 cup gluten-free flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup  sugar
  • 8 ounces ricotta cheese (drained of excess liquid)
  • 1/2 teaspoon salt
  • 2 tbsp  melted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup lemon juice
  • 2 tbsp lemon zest
  • 8 ounces fresh raspberries
  • Topping: Powdered sugar and extra fresh raspberries

Instructions

  • In a mixing bowl, combine the dry ingredients– gluten-free flour, baking powder, baking soda, and sugar. Mix well.
  • In a separate mixing bowl, add the ricotta cheese and wet ingredients – melted butter, eggs, vanilla extract, lemon juice, and lemon zest. Mix until the mixture becomes smooth.
  • Create a well in the dry ingredient mixture and pour the wet ingredients into the well. Gently mix until just incorporated, taking care not to overmix. The batter should still be slightly lumpy.
  • Preheat an electric griddle or skillet and spray it with nonstick cooking spray.
  • Using a ladle, pour the pancake batter onto the griddle, creating the desired pancake size.
  • When you begin to see the edges of the pancakes bubble, it's time to flip them, which should take about 3-4 minutes per side.
  • Once the pancakes are cooked through and have a golden brown color, remove them from the griddle.
  • Top the pancakes with fresh raspberries and a dusting of powdered sugar.
  • Enjoy

Video

Notes

I used fresh raspberries in this recipe but feel free to substitute with your favorite berry, or whatever is in season. Lemon-blueberry and lemon-blackberry would also be incredible.
For this recipe I used Kite Hill ricotta. The natural nuttiness of the almond milk compliments the lemon and raspberry, but feel free to substitute for full dairy ricotta. Additionally you can substitute the oat milk for dairy milk.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!