A stack of light, fluffy lemon ricotta pancakes is a wonderful way to start the day! I made these with Bob’s Red Mill Paleo flour and they came out beautifully. I found their flour blend last year and will grab it on occasion when I want to adapt a recipe, but am unsure of the exact quantities. I’ve used their flour blend for dozens of recipes and it truly is a 1:1 substitution for other flours!
I do realize the Paleo flour is a bit on the pricey side, so I don’t use it very often. But, if you only use grain-free flours every once in a while and you don’t want to purchase multiple flours, then this is a great option. I’m not affiliated with Bob’s Red Mill, but I do love to promote a good product when I find one!
You can also make this with a blend of almond and coconut flour and I’ve got those measurements for you listed below.
This recipe is super simple, can be whisked together in about 10 minutes and topped with lemon, berries, maple syrup, jam, jelly, or whatever you fancy!
Makes about 12-14 pancakes
Lemon Ricotta Pancakes (Grain-Free)
10 minPrep Time
15 minCook Time
25 minTotal Time
4 eggs, separated
1 cup Paleo flour (or 1 cup almond flour and 2 tablespoons coconut flour)
1 1/2 teaspoons baking powder
1 tablespoon coconut sugar or maple sugar
3/4 teaspoon Celtic sea salt
1 1/3 cup whole milk ricotta cheese
1/2 cup whole milk (I used raw)
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
2-3 tablespoons ghee, coconut oil or palm shortening for frying
Lemon wedges, butter and maple syrup, for serving
Place the egg whites in the bowl of a standing mixer and whisk for 5 minutes on medium-high speed. Meanwhile, whisk together Paleo flour, baking powder, sugar and salt in a medium mixing bowl. In another bowl, whisk together the egg yolks, ricotta, milk, lemon juice, and lemon zest.
Take about 1 cup of the whipped egg whites and whisk it into the ricotta mixture. Then, combine the ricotta mixture with the flour mixture. Add the remaining whipped egg whites and fold until combined.
Heat a large skillet over medium heat for 1 minute, Melt 1-2 teaspoons of the ghee (or whichever oil you are using) in the pan and swirl the pan to coat. Spoon small portions of the pancake mixture into the pan and fry until bottom sides are golden brown. Using a spatula, flip each pancake and cook until second side is golden brown. Serve with lemon wedges, butter, and maple syrup.