For those mornings when only an abundance of pancakes will do, these Lemon Ricotta Pancakes are sure to please. Their tender interior and gentle lemon flavor evoke happiness, like walking under a canopy of pink cherry blossoms on a beautiful spring day. They draw on their brightness from a combination of lemon juice, lemon zest and organic lemon extract. Dairy-free ricotta adds richness to these vegan pancakes, while a blend of 1-to-1 gluten-free baking flour and teff flour* create a wholesome crumb.
*Teff flour is derived from teff, a gluten-free ancient grain believed to have originated in Ethiopia. Teff flour works wonders in this recipe and is responsible for the wholesome quality these pancakes possess. Beloved for its nutritional prowess, the pseudo-grain teff has been studied in relation to its promising role in global health promotion and disease prevention.
I love serving these Lemon Ricotta Pancakes with maple syrup, fresh fruit, lemon zest and mint, but you could also serve them with a dollop of dairy-free whipped cream, chia jam or whatever your heart desires! They would make a lovely addition to any Easter or Mother’s Day brunch.
vegan butter or oil for the pan (I like using avocado oil.)
In a large mixing bowl, sift together the gluten-free 1-to-1 baking flour, teff flour, baking powder, baking soda, nutmeg and fine grain sea salt. Gently stir to combine and set aside.
In the bowl of a stand mixer with a whisk attachment (or in a large bowl with a whisk), whisk together the flax eggs, brown rice syrup, ricotta, lemon extract and plant milk of your choice. It’s okay if there are a few tiny lumps from the ricotta, but be sure to break up any large lumps.
Remove the bowl from the stand mixer and add the flour mixture a bit at a time. Stir the batter to combine. Then stir in the lemon juice and lemon zest.
Allow the batter rest at room temperature for at least 15 minutes and up to 30 minutes. While the batter is resting, preheat a large skillet over low heat.
When you are ready to make your pancakes, evenly coat the pan with a small amount of vegan butter or oil. (To determine if the skillet is warm enough, you may wish to make a mini-pancake as a test. You can always turn the heat-up/adjust as necessary.)
Scoop 1/4 cup of pancake batter into the skillet and spread it into a circle using the side of your measuring cup.
Cook each pancake for 2-3 minutes on the first side or until edges are golden brown and small bubbles begin to form and pop; then flip the pancake with a spatula. Cook the pancake for a minute or so on the other side. Repeat until there is no batter left.
Serve pancakes topped with fresh fruit, lemon zest, mint leaves and maple syrup as desired. Enjoy!
I used whole grain brown teff flour for this recipe, but whole grain ivory teff flour will work as well.
Good things come to those who wait! I found that resting the batter resulted in fluffier pancakes. Give the batter time to do its thing! Also, resist the urge to flip the pancakes too early or they may not cook entirely through.