Lemon ricotta pancakes (gluten-free, baked)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 eggs
- 1/2 tsp vanilla
- 1 cup ricotta drained well
- juice and zest of 1/2 lemon
- 2 tbs honey or maple syrup
- 3/4-1 cup gluten-free flour (i use the irresistibles blend a but feel free to go with your favourite blend. i intend to try oat flour next)
- Carbohydrate 5.84552499674934 g
- Cholesterol 1.63333333333333 mg
- Fat 0.359543333333333 g
- Fiber 0.0093333334645209 g
- Protein 1.3657933333215 g
- Saturated Fat 0.223801666666667 g
- Serving Size 1 1 pancake (46g)
- Sodium 43.0931666665089 mg
- Sugar 5.83619166328482 g
- Trans Fat 0.018501 g
- Calories 32 calories
Drain ricotta well - depending on the wetness of your ricotta, this can take anywhere between 15 minutes to two hours.Preheat oven to 375F/ 180C.In a large bowl, whisk eggs vigorously (if you're feeling industrious, beat the eggs with an electric blender to a perfect fluff; this produces even nicer pancakes, but isn't necessary). In a small bowl, mix vanilla extract, honey and lemon zest and juice thoroughly, eliminating clumps, and add to egg batter. Add ricotta cheese and fold very gently, without disturbing and breaking the egg batter too much. Add flour in batches, folding only until combined.Cover a baking sheet with parchment paper and 2 TBs of canola oil, and distribute the oil evenly, ensuring the sheet is coated. WIth wet hands, create free-form patties of batter, and arrange them on the sheet.Bake at a 375F/ 180C oven for 5-7 minutes on one side, and then switch to the grill setting for another 3-5 (pancakes should be yellow and golden, with gentle browning on the peak). Check on the pancakes often - you do not want them to overcook.
