There is no need to have pancake envy if you are living gluten free. These light and fluffy little cakes are a scrumptious morning treat, and depending on how you make them, can even be sugar free. I chose to make these pancakes small for ease in flipping. Don’t get too creative with this recipe, as adding additional ingredients may upset the delicate balance of cheese and egg, and cause undesired results.
Ricotta is made with vinegar which is not always free of gluten. Usually, natural or organic ricottas are gluten-free, but read the package carefully to make sure you are aware of all the ingredients. Ricotta is a low fat cheese choice which is high in calcium, selenium, zinc, riboflavin and B12. It is also a lower sodium choice than many other cheeses.
If you don’t drink cow’s milk, there are goat’s milk ricottas available at stores that specialize in healthier foods.
8 oz. low fat organic or natural ricotta cheese
4 eggs, separated
1 tsp. lemon zest
1 pinch sea salt
1 tbsp. organic evaporated cane juice or 1 packet stevia (optional)
Coconut oil to treat griddle surface (if desired)
Fresh berries (optional)
Lemon Curd (optional)
(Makes approximately 15 silver dollar pancakes.)
1. Prepare electric griddle by preheating it to 350 degrees.
2. Separate egg whites and yolks into two bowls. Add the ricotta, salt and lemon zest to the egg yolks and mix until thoroughly combined.
3. Beat the egg whites on high speed with an electric mixer until they form stiff peaks.
4. Add a heaping spoonful of egg whites into the ricotta mixture and combine. Continue to fold in the rest of the egg whites.
5. Spread coconut oil onto the hot griddle surface using the back of a teaspoon. Fill a ladle ¼ full of batter, or use a solid ice cream scoop to pour the batter onto the griddle surface.
6. Cook until bubbles form in the batter. Turn the pancakes over and continue cooking for less than 1 minute.
7. If desired, drizzle warm lemon curd over the pancakes, and top with fresh berries, or warm the berries stovetop over medium heat with a teaspoon of evaporated cane juice to make a fruit compote.