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–+ servings

Lemon Ricotta Pancakes with Oat Flour (Gluten-Free)

Gentle Tummy
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Ingredients
  

Lemon Ricotta Pancakes:

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: 1/2 cup ricotta cheese, 3 tablespoons maple syrup, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 2 tablespoons light olive oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined. Add 3 eggs and whisk again until fully incorporated.
    Add the dry ingredients: 2 cups oat flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. Mix just until combined. The batter will be thicker than traditional pancake batter. Let the batter rest for 5–10 minutes so the oat flour can fully hydrate for fluffier pancakes.
  • (This step takes about 7–10 minutes, which gives your pancake batter time to rest. You can skip it if you’re not making the whipped topping.)
    In a medium bowl, combine 1/2 cup ricotta cheese, 1/4 cup powdered cane sugar, 1 teaspoon lemon juice, and a pinch of salt. Beat with a hand mixer or whisk until smooth and creamy.
    In a separate bowl, whip 1/2 cup whipped cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until light and fluffy. Refrigerate until ready to serve.
  • Heat a griddle or large non-stick skillet over medium to medium-low heat and lightly grease with oil or cooking spray.
    Scoop 1/4 cup portions of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, then flip and cook the second side until golden brown.
    Continue cooking the remaining batter, adjusting the heat as needed. If the batter thickens too much as it sits, add a small splash of milk (I use almond milk) to loosen it slightly.
    Serve warm with lemon ricotta whipped cream, butter, and fresh berries.

Video

Notes

Use whole-milk ricotta if you can. It gives the pancakes the best texture and keeps them soft and fluffy. If your ricotta looks very wet, let it sit on a paper towel for a few minutes before using it.
Don’t skip the batter rest. Oat flour needs a few minutes to absorb liquid. This short rest helps prevent gritty pancakes and makes them cook more evenly.
Cook on medium-low heat. These pancakes are thicker than standard pancakes, so a gentler heat helps the centers cook through without browning too fast.
Adjust the batter as it sits. Oat flour continues to thicken over time. If the batter gets too thick, add a small splash of milk to loosen it before cooking the remaining pancakes.
Did you make this recipe?Please let me know in the comments below how it turned out :)