Almond Lemon Ricotta Pancakes are super light, slightly sweet, and the perfect vehicle for endless maple syrup or honey
Hi!!! So, sometimes I plan my recipes way in advance, and then I choose the right time to post them here to the blog. The whole creative process isn’t exactly instant, with the exception of this post here! These super delicious Almond Lemon Ricotta Pancakes are happening in real time, and they are currently SAVING MY LIFE with kids during Passover because they don’t contain any flour and are totally gluten free! I’ve made them 3 times in the past week, and the demand is still coming in loud and clear.
These pancakes are super simple and come together really quickly, in one bowl, which is a must for basically anything that I make in the mornings! I use a combination of almond flour and tapioca flour that you can find in the organic section of most grocery stores, and my favorite brand is Bob’s Red Mill. I add a little fresh lemon zest, vanilla extract, and almond extract to take them to the next level, and make them feel very fresh and Spring-y.
TIPS: If you’re serving these to a crowd, preheat the oven to 200 degrees F, and place the finished pancakes on a baking sheet with a cooling rack placed inside in the oven to keep them warm until you’re ready to eat. Then, I love to serve them with tons of berries, raw honey, and salted butter. Believe it or not, I usually make a double match, so that we have tons of extra for snacks and breakfasts throughout the week. Reheat them in a toaster or a skillet.
I can’t wait for you guys to try these! Let me know what you think in the comments below, and if you make this recipe, or any recipe from the blog, remember to tag your pics #lionsbread so I can see them!
xoxo – L
Almond Lemon Ricotta Pancakes - Gluten Free + Kosher for Passover
Ingredients
- 2 eggs
- 1 c whole milk ricotta cheese
- 3 T sugar
- 1 c whole milk, or any nut milk
- 2 c almond flour, finely ground
- 1/2 c tapioca flour
- 3/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- zest of 1 medium sized lemon finely grated
Instructions
In a medium sized bowl, combine the eggs, sugar, ricotta cheese, milk, lemon zest, vanilla extract, and almond extract. Whisk until well combined.
To the same bowl, add the almond flour, tapioca flour/starch, and kosher salt.
Preheat a large nonstick skillet or griddle pan. LIGHTLY grease the pan with butter or nonstick spray, not too much or the pancakes spread out too thin. Spoon the pancake batter into the preheated skillet into 3-inch size pancakes. Cook for about 2 minutes per side until golden brown.
Keep the pancakes warm by placing them on a baking sheet lined with a cooling rack in a preheated oven (at 200 degrees F) until ready to serve. Serve with salted butter, maple syrup or honey and lots of fresh berries. Enjoy!