Description
Enjoy a light and fluffy breakfast with these Lemon Ricotta Almond Pancakes! Bursting with zesty lemon flavor, creamy ricotta cheese, and the wholesome goodness of almond flour, these gluten-free pancakes are perfect for breakfast, brunch, or even dessert. Ready in just 20 minutes, they pair beautifully with a homemade lemon glaze or your favorite toppings.
Ingredients
For the Pancakes:
- 1 cup ricotta cheese
- 1 cup almond flour
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup milk
- 1 tsp baking powder
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- In a mixing bowl, whisk together ricotta cheese, almond flour, vanilla extract, lemon zest, milk, and baking powder until smooth.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes or until bubbles form and edges set. Flip and cook another 2-3 minutes until golden brown.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze.
- Serve the warm pancakes with a drizzle of lemon glaze.
Notes
- For a dairy-free version, substitute ricotta cheese with a plant-based alternative and use almond milk.
- Ensure fresh baking powder for maximum fluffiness.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
