Gluten-Free Lemon Ricotta Pancakes

Ingredients

• 1 cup Ricotta Cheese (full-fat)
• 1 cup Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 Large Eggs
• 3/4 cup Milk (dairy or non-dairy)
• 2 teaspoons Lemon Zest
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 tablespoons Melted Butter (or oil)
• as needed Butter or Oil for greasing
• as needed Powdered Sugar (optional)
• as needed Fresh Berries (optional)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, lemon juice, vanilla extract, and melted butter.

3. 3

   Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.

4. 4

   Heat a lightly oiled griddle or frying pan over medium heat.

5. 5

   Pour 1/4 cup of batter onto the hot griddle for each pancake.

6. 6

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

7. 7

   Serve immediately with your favorite toppings, such as powdered sugar, fresh berries, and maple syrup.