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Gluten-Free Lemon Ricotta Pancakes with Berries

Light and fluffy gluten-free pancakes infused with lemon and ricotta cheese, served with fresh berries and a drizzle of maple syrup.

25m4 servings
Contains dairyContains egg
320 cal|12g protein|40g carbs|12g fat|2g fiber

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Sugar
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Ricotta Cheese
  • 1 cup Milk
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Butter
  • 1 cup Fresh Berries
  • 1/4 cup Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large bowl, whisk together gluten-free flour, baking powder, sugar, and salt.
  2. 2In a separate bowl, whisk together eggs, ricotta cheese, milk, lemon zest, and lemon juice.
  3. 3Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
  4. 4Melt butter on a lightly oiled griddle or skillet over medium heat.
  5. 5Pour 1/4 cup of batter onto the griddle for each pancake.
  6. 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
  7. 7Serve the pancakes with fresh berries and a drizzle of maple syrup.

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