Gluten Free Lemon Ricotta Pancakes Recipes
LEMON RICOTTA-ALMOND CAKE ( GLUTEN-FREE )
This is a beautifully rich gluten-free cake that unlike many GF cakes will stay moist for days. It's based on a cake from the blog Lucullian Delights. The delicate tastes of almond and lemon compliment each other in a really wonderful way. This would taste great with fresh fruit. I prefer the Almond Meal/Flour from Bob's Red Mill, which can be bought at most health food stores or online. Make sure the gluten-free flour mix you use contains xanthan or guar gum! Pamela's works best.
Provided by Whats Cooking
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Whisk eggs and sugar. Add almond meal and butter, and stir well.
- Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
- Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
- Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.
Nutrition Facts : Calories 161.4, Fat 9.6, SaturatedFat 4.6, Cholesterol 65.3, Sodium 71.6, Carbohydrate 16.1, Fiber 0.5, Sugar 14.9, Protein 3.6
LEMON-RICOTTA PANCAKES
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
- Let batter sit at room temperature about 15 minutes.
- Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
GLUTEN FREE LEMON RICOTTA PANCAKES
I found this recipe online, but have adjusted a few things. I use Bob's Red Mill 1-to-1 flour. Sometimes we mix in blueberries at the last step.
Provided by rsnelling42
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, baking soda, salt and sugar.
- Beat egg whites until stiff. Set aside.
- Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
- Mix in ricotta cheese.
- Add in flour mixture.
- Gently fold in egg whites.
- Melt coconut oil in heated pan on medium low.
- Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.
Nutrition Facts : Calories 452, Fat 23.2, SaturatedFat 16.2, Cholesterol 132.9, Sodium 656.9, Carbohydrate 44.2, Fiber 1.2, Sugar 7.1, Protein 16.4
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