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Grain-free blueberry lemon ricotta pancakes

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by Naomi Cook, A Life Delicious • Published on
Food

This blog first appeared in A Life Delicious.

Ingredient Notes For These Blueberry Lemon Ricotta Pancakes:

  • Flour – The flour brand I use is a paleo baking flour. So it is grain free, gluten free and only contains four simple ingredients. Plus, it has 10 grams of net carbs a serving.
  • Ricotta – Dairy-free products have come a long way, if you ask me. And this particular brand is amazing! It is spot on with consistency, texture and taste. It is so good, in fact, that you can’t tell a difference in this recipe. The end result is super fluffy pancakes!
    • You will not want to skip this ingredient. It is vital to the recipe. Why you ask? The ricotta will add richness and moisture to the pancakes, which will in turn produce a light, fluffy pancake. It enhances the dish without the taste of “cheese”.
  • Blueberries –  I like to add the blueberries once the pancakes are in the pan. This way, you can control the amount that goes into each one. And, if you’re anything like me, you want a lot of blueberries in those babies. Load them up!
  • Lemon – This will add a bright, fresh touch. Plus the lemon and ricotta go hand in hand.

 

Recipe | Grain-free blueberry lemon ricotta pancakes

Equipment

  • Hand Mixer
  • Griddle

 

Ingredients

  • 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 The Original Oatly Oat Milk (No dairy, no nuts, no gluten), 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
  • Organic Maple Syrup, for serving
  • Miyoko's Creamery European Style Cultured Vegan Butter, unsalted, for serving

 

Instructions

  1. To a small bowl, add the ricotta and set aside to soften.
  2. In a large bowl, stir together the flour, baking soda and salt.
  3. To the ricotta, add the milk, eggs, honey, vanilla and lemon zest. With a hand mixer, on low speed, mix until nicely incorporated.
  4. Pour the liquid ingredients over the dry ingredients and mix until just combined.
  5. Preheat a griddle or skillet to medium-low heat. Add the oil to coat the surface.
  6. Scoop about 1/4 cup batter per pancake onto the preheated skillet. Add blueberries to taste.
  7. 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.
  8. Serve warm 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.
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