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
- 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
- 1 cup cranberries
- ¼ cup water
- ¼ cup sugar
Mix all pancake ingredients in a medium bowl until blended.
Over medium-high heat, spray pancake pan with nonstick cooking spray. Cook pancakes, flipping halfway through, about 4 minutes on each side.
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.
Remove pancakes from heat. Pour cranberry sauce over stacked pancakes & top with more Cherry Streusel soft granola.