Blueberry Lemon Ricotta Pancakes (Grain-Free)
These fresh and fun pancakes are loaded with blueberries, ricotta and bright lemon zest. They are the lightest and the fluffiest pancakes you will eat. And bonus, they are grain free and dairy free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
- Chosen Foods 100% Pure Avocado Oil
- 1 cup Bob’s Red Mill Paleo Baking Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 8 oz container Kite Hill Ricotta Alternative, softened
- 1/3 cup Oat Milk, or milk of choice
- 2 Eggs
- 1 tbsp Beeyond The Hive Raw Wildflower Honey
- 1/2 tsp Pure Vanilla Extract
- 2 Lemons, zested
- 1 pint Fresh Blueberries, washed and dried
- Pure Maple Syrup, for serving
- Miyoko’s Creamery® European Style Cultured Vegan Unsalted Butter, for serving
Instructions
- Prep: To a small bowl, add the ricotta and set aside to soften.
- Mix: In a large bowl, stir together the flour, baking soda and salt.
- Blend: To the ricotta, add the milk, eggs, honey, vanilla and lemon zest. With a hand mixer, on low speed, mix until nicely incorporated. Pour the liquid ingredients over the dry ingredients and mix until just combined.
- Assemble: Preheat a griddle or skillet to medium-low heat. Add the oil to coat the surface. Scoop about 1/4 cup batter per pancake onto the preheated skillet. Add blueberries to taste.
- Cook: Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the pancakes to a platter and continue with the remaining batter.
- Serve: Enjoy with warm maple syrup, butter and extra blueberries.
Notes
- Ricotta: Let it come to room temperature before using. This way, the mixture will be much easier to mix.