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.

Gluten-Free Lemon Ricotta Pancakes with Oat Flour on a plate.

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.

YouTube video

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.
Gluten-Free Lemon Ricotta Pancakes with Oat Flour on a plate.

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

Gluten-Free Lemon Ricotta Pancakes with Oat Flour on a plate.

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.

Mixing pancake batter with a whisk.

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.

Mixing ricotta whipped cream.

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 Lemon Ricotta Pancakes with Oat Flour on a plate.

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: 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.

Refrigeration: Store any leftover ricotta cheese or pancakes in an airtight container in the refrigerator for up to 2-3 days.

Freezing: To freeze, separate pancakes with parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.

Reheating: To reheat refrigerated pancakes, warm them in a microwave for 20-30 seconds or until heated through. For frozen pancakes, thaw in the refrigerator overnight and reheat as instructed.

Maintaining Moisture: If you find the pancakes have dried out slightly, you can sprinkle a bit of water on them before reheating to help restore moisture.

Ricotta Whipped Cream:

Refrigeration: Store any leftover ricotta whipped cream in a covered container in the refrigerator for up to 2 days.

Whipping Before Use: Before serving, give the whipped cream a quick whisk to restore its light and fluffy texture.

Not Freezable: Whipped cream, especially with ricotta, is not suitable for freezing as it may separate and lose its texture.

Can I use regular flour instead of oat flour in lemon pancakes?
Yes, you can substitute oat flour with almond flour if you prefer. Adjust the quantity as needed.

Can I make these pancakes without eggs?
Yes, for an egg-free version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

How can I make the ricotta pancakes fluffier?
Ensure not to overmix the batter, and let it rest for a few minutes before cooking. This helps the baking powder activate and results in fluffier pancakes.

Can I make the batter ahead of time?
Yes, you can prepare the wet and dry ingredients separately and mix them just before cooking. This allows for a quicker breakfast preparation.

Can I freeze the lemon pancakes?
Absolutely! Separate pancakes with parchment paper and store them in a freezer-safe bag. They can be frozen for up to 2 months.

Can I make these lemon ricotta pancakes ahead for a brunch?
Yes, you can prepare the pancakes in advance and reheat them before serving. Follow the reheating instructions provided in the storage tips.

Gluten-Free Lemon Ricotta Pancakes with Oat Flour on a plate.

Gluten Free Lemon Ricotta Pancakes

Gluten-Free diet-friendly recipe
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
5 from 4 votes
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

YouTube video

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.

Nutrition

Calories: 369kcalCarbohydrates: 41gProtein: 13gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 107mgSodium: 481mgPotassium: 263mgFiber: 3gSugar: 12gVitamin A: 338IUVitamin C: 5mgCalcium: 255mgIron: 2mg
Keyword brunch, Easter, gluten-free pancakes, lemon, maple syrup, Mother’s Day, ricotta cheese, whipped cream
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

4 Comments

  1. 5 stars
    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!

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