Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best ever healthier lemon ricotta poppyseed pancakes! Gluten free, easy to make, light and fluffy, and SO delicious.
These lemon ricotta pancakes are higher in protein, healthy fats, and fiber than your average pancake. They make for the most amazing healthier pancake alternative- I am truly obsessed and don’t know if I’ll ever make another pancake recipe again!?
The main ingredients of these pancakes are:
Almond flour
Oat flour
Whole milk ricotta eggs
Milk of choice
Lemon juice + lemon zest
Coconut sugar
They are lightly sweet for a lower sugar base to be piled high with your favorite toppings and maple syrup 🙂 The bright lemony flavor is out of this world good, and I just love the light texture of these pancakes.
Can I make these dairy free?
I haven’t tried it myself, but I think a vegan ricotta should work fine in this batter! Be sure to let me know if you give it a try!
Can I substitute for the almond or oat flour?
As with all baking, I do not recommend it! Since these flours are not 1:1 subs, I cannot say what the end result will be (though it would likely be much different). Baking is a science- I recommend always keeping the recipe as written for best results! 🙂
These gluten free lemon poppyseed pancakes are definitely going to be in your regular weekend breakfast rotation after you make these once- they are SO perfect 🙂 I cannot wait to hear what you think! Enjoy! xo
Light and fluffy healthier gluten free lemon ricotta poppyseed pancakes!
Ingredients
Scale
3/4 cup milk of choice
1/2 cup whole milk ricotta
2 large eggs
Zest of 1 large lemon
Juice of 1 large lemon
1 tsp vanilla extract
1/4 cup coconut sugar
1 + 1/2 cups almond flour
1/2 cup oat flour
1 + 1/2 tsp baking powder
1/4 tsp sea salt
1/2 tbsp poppyseeds
Instructions
Whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.
Fold in all of the remaining ingredients.
Allow batter to sit while you heat a pan or griddle over medium heat with butter or coconut oil.
Scoop batter out into about 1/4 cup for each pancake. Cook for 3-4 minutes, until browned and easy to flip. Flip and cook for another 1-2 minutes, or until cooked through. Serve with toppings of choice and enjoy!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
