Lemon Ricotta Pancakes

/, Recipe of the Week/Lemon Ricotta Pancakes


1 cup heavy cream
3⁄4 cup ricotta
2 teaspoon baking powder
1/4 teaspoon baking soda
3 1⁄2 tablespoons Truvia (our go to sugar substitute)
1⁄2 cup butter (melted)
1 teaspoon sea salt
10 drops of lemon essential oil (we used doTerra, 100% pure therapeutic grade – be careful to use something that is 100%. If you do not have, you will need 2 cups of lemon zest or 1⁄2 cup fresh lemon juice)
3 large eggs
1 1⁄2 cup of gluten free flour
1 teaspoon vanilla extract
Prep Time- 10 minutes
Cook Time- 15 minutes
Total Time- 25 minutes


Preheat skillet set over medium heat.

In a mixing bowl whisk together flour, Truvia, baking powder, baking soda and salt for 30 seconds or until smooth.

Separate flour mixture by created a hole (well appearance in the center) and set aside.

To create milk mixture – in a separate large mixing bowl, whisk together heavy cream, ricotta, eggs, and vanilla extract until well blended.

Add melted butter and lemon essential oil/ lemon juice to milk mixture and blend until combined (it will curdle a little, that’s normal).

Immediately pour milk mixture into flour mixture and whisk – batter should be slightly lumpy).

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

By | 2018-06-04T18:58:22+00:00 June 4th, 2018|Blog, Recipe of the Week|0 Comments

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