A twist on the standard recipe
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
Yum, that sounds delicious!
Back in my vegetarian days I used to make a high protein pancake with low fat ricotta and added a splash of lemon as well! Your creation reminded me of that and I will gladly give yours a try!
This one is much more dense than the one I was attempting to recreate, but I really like it. I will try another day with a lighter more fluffy take on this one.
Good to know! I’ll monitor your blog closely for a followup on a fluffier version then!
Yummy. I was thinking about oatmeal pancakes this week and wondering what I would substitute for the egg white to hold the batter. I will try this.
Flax meal mixed with water to make a ‘flax egg’ works too.