Gluten-Free Lemon Ricotta Pancakes with Oat Flour
Make my light and fluffy Gluten-Free Lemon Ricotta Pancakes with Oat Flour recipe with a delicious ricotta whipped cream on top. They’re naturally sweetened, high in protein, and made with all-natural ingredients. They are the best pancakes for a Mother’s Day brunch, Easter breakfast, or any day of the week.
My Gluten-Free Lemon Ricotta Pancakes with Oat Flour recipe makes light and fluffy pancakes with a delicious ricotta whipped cream on top. These healthy lemon ricotta pancakes are made with all-natural ingredients and are the best pancakes for a Mother’s Day brunch, Easter breakfast, or any day of the week.
Unlike regular pancakes, this recipe includes healthy fats and higher protein without any refined white sugar or flour. This is one of our family’s favorite recipes and everyone can enjoy them regardless of gluten allergies.
Why You’ll Love This Oat Flour Lemon Ricotta Pancake Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best lemon ricotta pancake recipe:
Oat Flour: If you don’t have oat flour, you can use a gluten-free all-purpose flour blend or almond flour as a substitute.
Ricotta Cheese: You can use low-fat ricotta. I prefer to use whole-milk ricotta. For a dairy-free option, you can use almond or cashew ricotta or greek yogurt. You can also use blended cottage cheese.
Maple Syrup: Substitute with honey or agave syrup.
Light Olive Oil: You can replace it with melted coconut oil or vegetable oil.
​Vanilla Extract: You can omit or replace with 1/4 as much almond extract.
Large Eggs: For an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).*
Powdered Cane Sugar: Swap with powdered sugar or another sweetener.
Fresh Lemon Juice: Fresh orange juice can be a flavorful alternative. You can also use storebought lemon juice, but freshly squeezed lemon juice gives the best lemon flavor.
Whipped Cream: Replace with coconut whipped cream for a dairy-free version.
Serving Suggestion: Top your delicious pancakes with melted butter and fresh berries, including fresh blueberries, fresh fruit, or a berry compote.
*I have not tested this substitution
How to Make My Oat Flour Lemon Ricotta Cheese Pancakes Recipe
Step 1: Make the Pancake Batter
Zest and juice one lemon.
In a large mixing bowl, food processor, or stand mixer, add the wet ingredients, including ricotta cheese, maple syrup, lemon juice, lemon zest, light olive oil, and vanilla extract. Whisk together until well combined. Add 3 eggs and whisk until well blended.
Add the dry ingredients, including oat flour, baking powder, and salt. Mix until well combined. Be careful not to overmix; a few lumps are okay. The batter will be slightly thicker than a traditional pancake batter made with white flour. Allow the batter to rest for 5-10 minutes for the fluffiest pancakes.
Step 2: Make the Ricotta Whipped Cream
(This step takes about 7-10 minutes which allows your pancake batter to rest. You can skip this step if you’re not making the ricotta whipped cream)
In a medium bowl, combine ricotta cheese, powdered cane sugar, lemon juice, and a pinch of salt. Using a hand mixer or whisk, beat the ingredients until smooth and well combined.
In a separate bowl, whip 1/2 cup of whipped cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until light and fluffy. Store in the fridge while you cook the pancakes.
Step 3: Cook the Pancakes
Heat a griddle, large non-stick skillet, or frying pan over medium heat. Lightly grease with cooking spray or oil.
Scoop 1/4 cup portions of batter onto the griddle for each pancake. Cook until a few bubbles form on the surface, then flip and cook the other side until golden brown.
Continue cooking the remaining batter, adjusting the heat if necessary to prevent burning. The batter may thicken slightly before all the pancakes are cooked. Gradually add a small amount of milk (I use almond milk) to the batter to maintain the desired consistency.
Once cooked, stack the pancakes on a plate and keep warm.
Gluten-Free Ricotta Lemon Oat Flour Pancakes Recipe Notes
Oat Flour Substitution: If oat flour is unavailable, you can easily make your own by blending rolled oats in a food processor until finely ground.
Batter Consistency: The batter may be slightly thicker due to oat flour. If needed, adjust the consistency by adding a small amount of milk or a dairy-free alternative until you reach the desired thickness.
Cooking Temperature:Â Keep the griddle or skillet at medium-low heat to ensure even cooking without burning the pancakes. Adjust as needed based on your stovetop.
Serving Suggestions:
Turn them into a dessert with a drizzle of chocolate sauce. Top with fresh berries or a drizzle of berry compote.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Gluten Free Lemon Ricotta Pancakes
Ingredients
Lemon Ricotta Pancakes:
- 1/2 cup ricotta cheese
- 3 tablespoons maple syrup
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons light olive oil
- 3 eggs
- 2 cups oat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Ricotta Whipped Cream:
- 1/2 cup ricotta cheese
- 1/4 cup powdered cane sugar
- 1 teaspoon lemon juice
- pinch salt
- 1/2 cup whipped cream
Instructions
- Zest and juice one lemon.In a large mixing bowl, food processor, or stand mixer, add the wet ingredients, including ricotta cheese, maple syrup, lemon juice, lemon zest, light olive oil, and vanilla extract. Whisk together until well combined. Add 3 eggs and whisk until well blended.Add the dry ingredients, including oat flour, baking powder, and salt. Mix until well combined. Be careful not to overmix; a few lumps are okay. The batter will be slightly thicker than a traditional pancake batter made with white flour. Allow the batter to rest for 5-10 minutes for the fluffiest pancakes.
- (This step takes about 7-10 minutes which allows your pancake batter to rest. You can skip this step if you're not making the ricotta whipped cream)In a medium bowl, combine ricotta cheese, powdered cane sugar, lemon juice, and a pinch of salt.Using a hand mixer or whisk, beat the ingredients until smooth and well combined.In a separate bowl, whip 1/2 cup of whipped cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until light and fluffy.Store in the fridge while you cook the pancakes.
- Heat a griddle, large non-stick skillet, or frying pan over medium heat. Lightly grease with cooking spray or oil.Scoop 1/4 cup portions of batter onto the griddle for each pancake. Cook until a few bubbles form on the surface, then flip and cook the other side until golden brown.Continue cooking the remaining batter, adjusting the heat if necessary to prevent burning. The batter may thicken slightly before all the pancakes are cooked. Gradually add a small amount of milk (I use almond milk) to the batter to maintain the desired consistency.Once cooked, stack the pancakes on a plate and keep warm.
Video
Easy gluten free breakfast everyone actually likes
Thanks, Tyler! That’s always a win 🙂
I couldn’t believe how light these are! I don’t usually love oat flour. And the whipped ricotta cream was really easy to make and super delish! I added fresh raspberries to the top…will definitely be making again!
Thank you so much for the feedback, Bethani! Fresh raspberries on top is a fantastic idea.