Lemon Ricotta Mochi Pancakes
A gluten free take on lemon ricotta pancakes. These pancakes are made with lemon juice, ricotta cheese, and sweet rice flour.
Servings: 12 pancakes
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 cup whole milk
- 1 tsp vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
- ½ cup ricotta cheese
- ½ tsp salt
- 2 cups sweet rice flour
- 1 tsp baking powder
Combine sugar and melted butter in a bowl. Whisk until well combined.
Add the eggs and egg yolk to the bowl. Whisk until combined.
Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined.
Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.
Heat some butter over medium low heat. Make sure to use a nonstick pan. Don't be afraid to lower the heat if the pan looks like it's getting too hot.
Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes.
Transfer to a plate and repeat the process with the rest of the batter.
Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.
Serving: 1pancake | Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 162mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg