Print
For those mornings when only an abundance of pancakes will do, these Lemon Ricotta Pancakes (Vegan + Gluten-Free) 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. | Homegrown Provisions #veganrecipe #pancakes

Lemon Ricotta Pancakes (Vegan + Gluten-Free)

  • Author: Shannon
  • Prep Time: 30 (about 15 minutes of hands on prep)
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: serves 4-6 1x

Scale

Ingredients

  • 1 1/2 cups gluten-free 1-to-1 baking flour
  • 1/2 cup whole grain teff flour
  • 1 tbsp gluten-free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1/8 tsp ground nutmeg
  • 2 flax eggs (2 tbsp golden flaxseed meal + 6 tbsp water; stir and let sit for 5 minutes)
  • 3 tbsp organic brown rice syrup
  • 1/2 cup almond milk ricotta (I used this brand.)
  • 1/2 tsp organic lemon extract
  • 1 1/2 cup + 3 tbsp plant milk
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest
  • vegan butter or oil for the pan (I like using avocado oil.)

Instructions

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.)
  6. Scoop 1/4 cup of pancake batter into the skillet and spread it into a circle using the side of your measuring cup.
  7. 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. 
  8. Serve pancakes topped with fresh fruit, lemon zest, mint leaves and maple syrup as desired. Enjoy!

Notes

  • 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.