Fluffy ricotta and fresh lemon are a perfect pair when combined in this pancake.
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Lemon Ricotta Cheese Pancakes with Strawberries
Yields: 12 pancakes
3/4 cup gluten free all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup grass fed ricotta cheese
2/3 cup non-dairy milk (I used cashew milk)
1 lemon, zested and juiced
Butter, for griddle
Fresh strawberries, for garnish
Confectioners sugar, for garnish (optional)
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with butter.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Top with fresh strawberries, and sprinkle with confectioners’ sugar.