19
May

Lemon Ricotta Pancakes

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I know I promised this gluten-free Lemon Ricotta Pancakes recipe to you guys weeks ago, but writing this new book plus being pregnant this time is really kicking my booty! The funny thing is that I have already written two cookbooks pregnant, Meals Made Simple with Aila and Celebrations while pregnant with Easton. Maybe it’s because I have a toddler with a ton of energy, or because I’m a few years older, but this time around has seemed so much more difficult!

My sister and I escaped up to the amazing Solage Resort and Spa for a night last month and the brunch at their SolBar restaurant was our absolute favorite meal. Even though I knew they had some ingredients I couldn’t eat on a regular basis, I had to order their gluten-free Lemon Ricotta Pancakes for the table so I could try a bite. I had a few bites if we’re being honest, they were so good! I asked the chef if he would be willing to share his recipe here with you all and he graciously complied! Since I know most of you here are not only gluten-free, but also grain-free and possibly even Paleo, I came up with my own recipe to share with you as well. Take your pick, but I must say theirs definitely wins. Hard not to with sugar and buttermilk in the mix!

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I think the cashew flour in my recipe really makes a difference, but you can swap in finely ground almond flour evenly if that is all you have on hand. Keep in mind that grain-free pancakes are a little more difficult to flip and take a little longer to cook, so have patience and don’t give up if your first couple don’t look perfect! The chef had the pancakes sitting in an indulgent pool of blueberry syrup and topped them with pine nuts which I thought was a really interesting addition, so I followed suit for my recipe.

There’s a great store-bought dairy-free ricotta by KiteHill brand that you can find at most health food stores these days, but I wanted you to be able to make it at home if you can’t find it, so I recreated it and think it’s just as good! You can expect to see the recipe show up in my next book a few times. Just remember to make it at least 2 days in advance!

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Chef’s Recipe (serves 10)

130 g Tapioca Flour 1.07 cups
160 g Rice Flour 1 cup
150g Sugar 3/4 cup
15 g Vanilla Paste 1 tablespoon
225g Clarified Butter 1 cup
225g Buttermilk about 8 ounces
5g Baking Powder 1 1/4 teaspoon
235g Egg Yolk

13

125g Egg White 4 whites
900g Ricotta 3 1/2 cups

8 each

Lemon Zest
25g Lemon Juice Fresh 1.5 tablespoons

 

Method

Preheat a nonstick griddle.

Gather the ingredients and scale them. Sift and mix the flours sugar and salt.

Mix in this order: Lemon zests, juice, ricotta and yolks, vanilla paste Add the flour mix in batches.

Slowly add the buttermilk and the clarified butter. Do not over mix.

Whip the whites to stiff peak. Fold into the mixture.

Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

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Lemon Ricotta Pancakes



AUTHOR:

Ingredients:

Blueberry Syrup

  • 2 cups frozen blueberries
  • 1/2 cup maple syrup
  • 1 lemon, zested and juiced

Instructions:

  1. In a pot, combine the blueberries, maple syrup, lemon zest, and 1 teaspoon of lemon juice. Crush the berries with a potato masher or immersion blender and bring to a simmer. Simmer over low heat for 15 minutes then set aside to cool.
  2. Meanwhile, beat the egg whites in a bowl with a pinch of salt until they hold stiff peaks.
  3. Combine the egg yolks,  almond milk, ghee, vanilla, ricotta, cashew flour, coconut flour, arrowroot powder, maple sugar, baking powder, sea salt in a blender and blend on high for 30 seconds, until smooth. Fold 1/3 of the egg whites into the batter to lighten the mixture, then fold in remaining egg whites and lemon zest being careful not to deflate them.
  4. Lightly grease a cast iron griddle or a large skillet with palm shortening on a towel and set it over medium heat.
  5. Spoon about 1/4 cup of the batter onto the hot pan for each pancake. Cook for 3 to 4 minutes, or until bubbles appear on the surface and the edges release easily. Flip and continue cooking for 2 to 3 minutes, until cooked through. Repeat until all the pancake batter is used.

Dairy-Free Ricotta Cheese

2 cups skinless slivered almonds

1 teaspoon dairy-free probiotic powder

3/4 cup Almond Milk 

3/4 teaspoon sea salt

Place the almonds in a bowl and cover them with filtered water. Stir in the probiotic powder and cover the bowl with clean towel. Leave the bowl at room temperature for 36 to 48 hours.

Drain the water and place the almonds in a food processor with the almond milk and sea salt. Process until the mixture is very smooth and resembles creamy ricotta cheese. Store, tightly covered, in the refrigerator for 1 week, or in the freezer for 6 months.



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