Gluten Free Lemon Ricotta Pancakes

Gluten Free Lemon Ricotta Pancakes

from nourishedbynic.com
30 min

Made with 10 basic ingredients, these fluffy, flavour packed lemon ricotta pancakes are topped with an easy blueberry syrup making them perfect for your next spring brunch!

Ingredients

  • 1 + 1/4 cups flour (gluten free 1:1, or oat flour)
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup ricotta cheese
  • 2 medium eggs
  • 3/4 cup milk
  • 1 lemon (just the juice)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup frozen blueberries ((fresh also work))
  • 1 tsp cornstarch

Directions

  1. 1

    Preheat an electric griddle or pan to medium-high heat.

  2. 2

    In a saucepan over medium heat add maple syrup and frozen blueberries. Continuously stir until blueberries melt and are soft enough to be mashed. Using a potato masher or fork squish blueberries and stir into the maple syrup. Add the cornstarch and stir until syrup begins to thicken.

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