Lemon Ricotta Pancakes | gf |
There’s a little cafe down the street that my husband and I like to walk to when the weather is mild and our bank account is feeling extra full. They serve the creamiest almond milk lattes and the most perfect stack of lemon ricotta pancakes you’ll ever lay your eyes on. It’s one of those indulgence experiences that you have to try and recreate at home in order to not go broke and this recipe is my attempt at that. The only change I made was to take the sweetness way on down, when it comes to pancakes I try and keep them closer to the savory side since you know we usually do that whole drowning them in liquid sugar bit.
Some good things I’ve been enjoying as of late:
- my go to band in the car and at home keeps on coming back to this band.
- for reading- this book is an oldie in the literary world but one that I have recently had the pleasure of falling in love with
- if you like BBC dramas then you got to get on the bandwagon for this show. It’s on Netflix and you can binge till your heart’s content. maybe even eat some lemon ricotta pancakes while you’re at it.
- if your even the slightest bit interested in films or the coen brothers you just may enjoy taking a few minutes to watch this little video.
- 1 1/4 brown rice flour or spelt flour (could also use all-purpose flour)
- 1 1/4 teaspoon of baking powder
- 1 teaspoon cinnamon
- 2 teaspoons honey or raw sugar
- 1/4 teaspoon sea salt
- juice from 1 1/2 lemons
- 1 teaspoon vanilla extract
- 2/3 cup ricotta cheese
- 2 eggs
- 1 1/4 cups of your preferred milk (unsweetened)
- butter/coconut oil / ghee for cooking
- In a mixing bowl combine flour, baking powder, cinnamon, sugar, and salt.
- In a separate bowl combine eggs, milk, vanilla extract, lemon juice, and ricotta cheese.
- Add the wet mix to the dry mix and whisk until batter is smooth and evenly mixed.
- Heat a griddle or skillet on medium/low heat and grease with butter/coconut oil/ghee.
- Working with about 1/4 cup of batter at a time cook pancakes on the skillet until little bubble form around the edges of the pancake and middle of the pancake then flip. Cook until both sides of pancakes are golden brown.
- If you are working with a skillet then for best results only cook one pancake at a time.
- Repeat until pancakes are done and serve hot with butter, fresh fruit and maple syrup.