Prep 10 mins
Cook 15 mins
Unlike regular pancakes, these pancakes are very light and fluffy. They are very low in carbohydrates and high in protein, making them a much better choice for breakfast compared to regular pancakes. These pancakes usually contain raisins, but I omitted them in order to avoid a blood sugar spike. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
- 15 ounces ricotta cheese
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons gluten-free flour
- 1 tablespoon sugar (I used coconut sugar)
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 teaspoon oil, for the pan
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon water (if using fresh blueberries)
- 1 tablespoon lemon juice
- 1 1⁄2 tablespoons sugar (I used coconut sugar)
- 1 teaspoon cornstarch
- 1 tablespoon water
- powdered sugar, for dusting
- In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
- Add flour, sugar, baking powder and salt and mix well.
- Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
- Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
- When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
- While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
- Cook on medium heat until bubbly and the blueberries are breaking down.
- Dissolve cornstarch in water, add to the pan and stir.
- Turn off the heat when the sauce is thickened.
- Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
- Infuse love and serve immediately.