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Lemon Ricotta Pancakes

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GLUTEN-FREE LEMON RICOTTA PANCAKES WITH CRANBERRY SAUCE RECIPE

Bakehouse Magic Cookie Layer Bars taste just how they sound . . . magical. Our version of these classic bars starts with a base layer of The Toasted Oat Cherry Streusel soft granola.

Though we never get sick of this recipe, you can switch it up by mix & matching different chocolate baking chips, nuts & granola flavors.

Lemon Ricotta Pancakes

This gluten-free lemon ricotta pancake recipe combines a light lemon citrus flavor with savory & fluffy Ricotta. The homemade cranberry sauce makes this recipe perfect for the holidays, or to brighten up those winter mornings.

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min

INGREDIENTS

PANCAKES

  • 1 cup Ricotta cheese
  • 1 egg
  • ½ cup gluten-free flour
  • 1/3 cup milk
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ cup The Toasted Oat Cherry Streusel soft granola
  • Juice & zest from half of lemon

CRANBERRY SAUCE

  • 1 cup cranberries
  • ¼ cup water
  • ¼ cup sugar

INSTRUCTIONS

1

Mix all pancake ingredients in a medium bowl until blended.

2

Over medium-high heat, spray pancake pan with nonstick cooking spray.  Cook pancakes, flipping halfway through, about 4 minutes on each side.

3

While pancakes are cooking, boil water & sugar in a small pot. Add cranberries & cook on low for approximately 10 minutes, until mixture thickens. Let cool.

4

Remove pancakes from heat. Pour cranberry sauce over stacked pancakes & top with more Cherry Streusel soft granola.

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