Lemon Ricotta Pancakes-Light & Gluten Free
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 14 pancakes
Light, lemony, delicious and gluten free! These pancakes are easy to make and kid friendly!
  • 2 tablespoons coconut or organic sugar
  • Zest and juice of one lemon
  • 1 Cup whole milk ricotta cheese
  • 4 Organic eggs, separated
  • ½ cup gluten free flour mix or organic all purpose flour
  • ¼ Teaspoon salt
  • ½ Teaspoon baking soda
  • ½ cup organic milk, almond milk or coconut milk
  1. Whisk sugar, lemon zest and juice, baking soda, gluten free flour, egg yolks and salt together in a large bowl. Add the milk, a couple tablespoons at a time until the mixture is just beginning to be pourable. The batter should not be thin but about like cake batter.
  2. In a separate bowl, beat egg whites with a hand mixture until stiff peaks form, about 2 minutes.
  3. Gently fold egg whites into batter being careful not to over mix. You want a nice fluffy batter, light like clouds!
  4. Heat a griddle or skillet and when hot, add butter or coconut oil. Drop batter by ¼ cups onto griddle. You can flatten the pancakes slightly with the back of a spoon.
  5. Cook over medium heat about 3 minutes or until nice and golden on one side. Very carefully flip the pancakes over. They are delicate so I use 2 spatulas sometimes to do this.
  6. Cook an additional 3 minutes or until golden.
  7. Serve with butter, syrup, jam or confectioners sugar sprinkled on top.
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-food/lemon-ricotta-pancakes-light-gluten-free/