Gluten Free Lemon Ricotta Pancakes with Blueberry Compote

I somehow managed to get my kids to eat these. Probably because they look and taste so decadent. But seriously though. They HATE lemon. Like despises it. I can always count on a good amount of leftovers or ‘single-child I don’t have to share quantities’ of lemon bars, lemon cookies, or lemon pound cake. He just doesn’t want it!

Insert these pancakes. I didn’t bother telling him what they were when I was making them. I just said I was making sure they had plenty of protein in them. My son accidentally came in to the kitchen when I had just juiced 6 lemons (whoops) and the jig was up! I told him just to try me and try them and for whatever reason, (maybe because he had just had some coffee), he did.

These bad boys fluff up super big in the pan and are jam-packed with protein! With the added gelatin, I was getting about 11g of protein per pancake! Holy-protein-moly! These are light, fluffy and oh so scrumptious. The lemon is definitely a flavor but not so over powering that you couldn’t eat them alone. Being that they were so yummy, I’ve opted to play around with this recipes with other versions and sauces (can you say strawberry rhubarb or poppyseed)? Yum.

 


 

Gluten Free Lemon Ricotta Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
adapted from damndelicious.net
Author:
Serves: 10-12
Ingredients
  • 1¼ cups pamela's gluten free baking mix
  • ½ cup or more, great lakes gelatin, optional
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta
  • 1 tablespoon canola oil
  • 1 large egg
  • 2 large egg whites
  • ½ cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • FOR THE BLUEBERRY SAUCE
  • 1½ tablespoons freshly squeezed lemon juice
  • 1½ teaspoons cornstarch
  • 2 cups fresh blueberries
  • 2 tablespoons sugar
Instructions
  1. To make the blueberry sauce, combine lemon juice and cornstarch in a small bowl; set aside.
  2. In a medium saucepan, combine blueberries, sugar and 2 tablespoons water. Stir in lemon juice mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk together ricotta, oil, egg, egg whites, lemon juice and zest.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  7. Serve immediately with blueberry sauce.

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