There is a breakfast joint back home that makes lemon ricotta pancakes. They are fantastic, but no longer part of my life since they have dairy. I wanted to recreate them, this morning. I put on my recipe scientist apron and started rooting through the pantry. My normal go-to ingredient to replace the ricotta cheese would be cannellini beans….and of course…the one morning when I really want to play scientist…I am out. Drat! So recipe scientist…what now?
I came up with a rich, dense, lemony pancake that was perfect for topping with with fresh berries and a drizzle of honey. This one will be repeated in my kitchen in the weekends to come!
In a food processor blend until smooth:
3 cups cooked brown rice
1 cup oat flour (or rice flour/ or GF flour)
zest of one lemon
juice of three lemons
1 teaspoon vanilla extract
1 cup unsweetened vanilla almond milk
2 teaspoons of maple syrup or honey
Your batter will be thicker, like muffin batter. Spread a ladle full in a hot skillet, flip and enjoy! Top with fresh or frozen berries and a drizzle of maple syrup or honey.
Makes 4-6 pancakes