Gluten Free Lemon Ricotta Pancakes Blueberry Compote
Gluten free sugar free lemon ricotta pancakes fluffy and high protein with a stevia sweetened blueberry compote
Servings: 10
Ingredients
lemon ricotta pancakes
- 1 1/3 cups gluten free all purpose flour 1 to 1 Baking Bob's Red Mill
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon Swerve Granulated
- 2 eggs separated
- 1 cup milk
- 1 cup ricotta cheese
- 3 tablespoons melted coconut oil. can use butter, or olive oil
- 1 teaspoon vanilla
- 3 tablespoons coconut oil divided
- juice and zest of one lemon
Blueberry Compote
- 2 cups blueberries fresh or frozen
- 2 tablespoons Swerve Granulated
- 1/4 cup water
- juice of half lemon
- 1 tablespoon instant tapioca optional
Instructions
Lemon Ricotta Pancakes
- Whisk together flour, baking powder, baking soda, salt, stevia, lemon zest. Set aside.
- Whip egg whites until stiff. Set aside.
- Mix milk with lemon juice, lemon zest, egg yolks, 2 tablespoons melted coconut oil, vanilla.. (save one tablespoon for cooking)
- Add in ricotta cheese.
- Add in flour mixture.
- Add in whipped egg whites, gently.
- Don't worry about lumps. They will smooth out during cooking.
- Melt a small amount of coconut oil on griddle or non stick pan. Use medium low heat.
- Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.
Blueberry Compote
- Bring blueberries, swerve or stevia water, lemon juice, tapioca to boil. Reduce to simmer until thickened.
Notes
Oil Used: I use refined extra virgin coconut oil that has no coconut taste, which I find can hinder food flavors. You can use either type of coconut oil, butter or olive oil. A lemon olive oil would be wonderful in this recipe.
Flour used: I use Bob's Red Mill 1 to 1 Baking All purpose flour.