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Gluten-Free Low-Carb Ricotta Pancakes
I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe. Ingredients
- 1 cup of my Revised Low-Carb Gluten-Free Flour Mix (link below)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon guar or xanthan gum (optional, but allows them rise higher)
- 1/2 teaspoon cinnamon
- 1/2 cup ricotta cheese
- 2 eggs
- 1/2 cup water
- 1/2 teaspoon vanilla
Directions
- Heat your griddle or large skillet over medium heat.
- Start by combining all of the dry ingredients in a small bowl and whisk to combine. Combine the remaining wet ingredients in a medium sized mixing bowl and whisk until smooth.
- Add the dry ingredients to the wet mixture and stir until no lumps remain.
- Allow the batter to sit for 1-2 minutes to thicken up a little.
- Season your griddle/skillet with a little oil. Spoon the batter onto your hot griddle/skillet and cook until the sides are set and the bottom in golden brown.
- Flip the pancakes over and cook for another minute or so until they are set in the middle. They will spring back when lightly pressed in the center.
- Remove from the griddle/skillet and top with butter and your favorite low-carb syrup. Sugar-Free pie filling would be out of this world delicious! I hope you enjoy these moist, fluffy pancakes!
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