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!
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!
Chef’s Recipe (serves 10)
|130 g||Tapioca Flour||1.07 cups|
|160 g||Rice Flour||1 cup|
|15 g||Vanilla Paste||1 tablespoon|
|225g||Clarified Butter||1 cup|
|225g||Buttermilk||about 8 ounces|
|5g||Baking Powder||1 1/4 teaspoon|
|125g||Egg White||4 whites|
|900g||Ricotta||3 1/2 cups|
|25g||Lemon Juice Fresh||1.5 tablespoons|
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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