This recipe for lemon ricotta pancakes is featured in Jessica Kahn’s new cookbook, Stack’d. They are light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I’ll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.
Recipe card updated 3/10/22.Jump to Recipe
My kids are going back to school in a couple of weeks. My kids are going back to school in a couple of weeks!!! That is both good and bad news, of course. I’ll miss our late nights, sleeping in and general lack of schedule. But I’ll be thrilled to have a little more time to myself. It really is hard to get stuff done with piles of kids all over the place.
Back to school means good, healthy breakfasts, and when Jess Kahn (remember her from Kitch+Table?) approached me about doing a review for her new protein pancake cookbook, Stack’d, I jumped at the chance. I think both the name and the concept are brilliant. One serving of her pancakes can deliver up to 20 grams of protein. They are mildly sweet (her sweetener of choice is agave), and contain eggs, milk (dairy or not works equally well), yogurt or ricotta, whole oats and whey protein powder. They are healthy, scrumptious and gluten-free. (If you have celiac disease make sure you buy certified gluten-free oats).
Per Jess’ recommendation, I tried the recipe for lemon ricotta pancakes this morning. They are moist and fluffy, bright with lemon and so amazingly delicious, especially when topped with her mixed berry compote. I loved the fact that they were not overly sweet–the berries did a great job of adding natural sugar. My husband and I devoured them in secret in the kitchen (I didn’t make enough for the kids), but my daughter caught us in the act so I had to give her a bite. She said, omigosh mom…those are SO good! Yes, I have to agree!
So tell me, how do you like your pancakes? Savory, sweet, fruity…or all of the above? Have a great weekend and good luck!
Love a rich and delicious breakfast? So do I! Here are some more amazing recipes that I know you’ll love:
- The Best Gluten-Free Buttermilk Pancakes
- The Best Gluten-Free Pumpkin Pancakes
- Gluten-Free Orange Blossom Buttermilk Waffles
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Gluten Free Lemon Ricotta Protein Pancakes
FOR THE BERRY COMPOTE:
FOR THE PANCAKES:
- 3 tablespoons milk dairy or non-dairy alternative is fine
- 2 large eggs
- 2 teaspoons agave
- 1 teaspoon pure vanilla extract
- juice from one lemon
- zest from one lemon
- ½ cup ricotta cheese I used lowfat
- ½ cup certified gluten-free rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla whey protein powder optional, and make sure it’s gluten-free too
- To keep pancakes warm while you make the full batch, preheat the oven to 200 degrees.
- For the compote, combine all ingredients in a medium saucepan. Cook over medium heat for 10-15 minutes until the berries begin to soften but are still intact. Be sure to occasionally stir the compote so that it does not stick to the pan. Serve warm over the pancakes.
- Using a blender, first all all the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds.
- Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with gluten-free non-stick cooking spray and you’re all set for the batter.
- Pour a scant ¼ cup of batter per pancake onto the griddle or pan. (They spread quite a bit so I only did 2 pancakes on my large griddle at a time). Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
- Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
- Cook on the second side for an additional 1-2 minutes, or until golden-brown.
- Transfer to an oven-safe dish and keep warm in the oven. Continue with the remaining batter.
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