These tall, fluffy and delicious ricotta pancakes are the ultimate special pancake breakfast and so easy to make! And this recipe along with 50+ others are including in my Perfect Pancakes Recipe Cookbook. It's available as an instant digital downloadable eBook. Click on this link or the photo to order your copy now!
Yields approximately 8 pancakes
3/4 cup gluten free all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 Tablespoons sugar
1 cup whole milk ricotta cheese
2/3 cup non-dairy milk*
1 lemon, zested and juiced
Butter, for griddle
Confectioner’s Sugar for garnish
Sliced Bananas, for garnish
Walnuts, for garnish
*I used cashew milk - see recipe for homemade cashew milk. If you
want a more intense walnut flavor, you could make it with walnut milk by following
the same recipe, but replace equal amount of walnuts for the cashews.
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk
together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle
and cook on both sides until light golden brown.
Repeat with remaining batter.
Plate desired number of pancakes, dust with Confectioner’s sugar and top with
sliced bananas, walnuts and your favorite syrup.