Lemon Ricotta Pancakes with Blueberry Syrup
Lemon and blueberries are a match made in heaven, and occasionally in my kitchen. These pancakes are tangy and very light. Allulose makes it sugar-free, and Bob’s Red Mill flour makes it gluten-free, so everyone can enjoy these morning cakes.
Allulose syrup is a sugar-free substitute for corn syrup.
14 pancakes
INGREDIENTS:
Pancakes
3 tablespoons whole milk
1 tablespoon lemon juice
Zest of one lemon
3 eggs
¾ cup whole-milk ricotta
1 teaspoon vanilla extract
2 tablespoons melted butter
¾ cup gluten-free flour
1 ½ teaspoons baking powder
¾ teaspoon sea salt
⅓ cup allulose
Spray oil
Syrup
2 cups fresh blueberries
1 tablespoon lemon juice
⅓ cup allulose syrup
DIRECTIONS:
Pancakes
Preheat a griddle to 350°F or a cast-iron skillet over medium heat.
In a small bowl, mix the milk and lemon juice. Set aside for ten minutes, then mix in the lemon zest, eggs, and vanilla until smooth. Add the melted butter and mix thoroughly.
In a large bowl, mix the flour, baking powder, salt, and allulose.
Add the wet mixture to the dry mixture. Combine thoroughly.
Spray the heated griddle or skillet. Drop one-fourth cup of batter, spacing pancakes one inch apart. Cook until bubbly on top and brown on the bottom, for about two to three minutes.
Flip over and cook until the other sides are golden brown for about two minutes. Reserve hot.
Repeat cooking the remaining batter. Serve warm or wrap the uneaten pancakes in waxed paper and store them in plastic bags in the freezer for up to three months. Warm the frozen pancakes in a toaster.
Syrup
Combine one cup of blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, for about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
Stir in the syrup. Add the remaining 1 cup of blueberries, raise the heat to medium, and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
Lemon Ricotta Pancakes with Blueberry Syrup
Lemon and blueberries are a match made in heaven, and occasionally in my kitchen. These pancakes are tangy and very light. Allulose makes it sugar-free, and Bob’s Red Mill flour makes it gluten-free, so everyone can enjoy these morning cakes.
Ingredients
- 3 tablespoons whole milk
- 1 tablespoon lemon juice
- Zest of one lemon
- 3 eggs
- ¾ cup whole-milk ricotta
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- ¾ cup gluten-free flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon sea salt
- ⅓ cup allulose
- Spray oil
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- ⅓ cup allulose syrup
Instructions
- Preheat a griddle to 350°F or a cast-iron skillet over medium heat.
- In a small bowl, mix the milk and lemon juice. Set aside for ten minutes, then mix in the lemon zest, eggs, and vanilla until smooth. Add the melted butter and mix thoroughly.
- In a large bowl, mix the flour, baking powder, salt, and allulose.
- Add the wet mixture to the dry mixture. Combine thoroughly.
- Spray the heated griddle or skillet. Drop one-fourth cup of batter, spacing pancakes one inch apart. Cook until bubbly on top and brown on the bottom, for about two to three minutes.
- Flip over and cook until the other sides are golden brown for about two minutes. Reserve hot.
- Repeat cooking the remaining batter. Serve warm or wrap the uneaten pancakes in waxed paper and store them in plastic bags in the freezer for up to three months. Warm the frozen pancakes in a toaster.
- Combine one cup of blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, for about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in the syrup. Add the remaining 1 cup of blueberries, raise the heat to medium, and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
Nutrition Facts
Calories
88Fat (grams)
5 gSat. Fat (grams)
2 gCarbs (grams)
13 gFiber (grams)
1 gNet carbs
12 gSugar (grams)
3 gProtein (grams)
4 gSodium (milligrams)
209 mgCholesterol (grams)
47 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.