GLUTEN-FREE LEMON RICOTTA PANCAKES WITH CRANBERRY SAUCE RECIPE

Name: Lemon Ricotta Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup ricotta cheese (or dairy-free alternative); 1 egg; 1/2 cup gluten-free flour; 1/3 cup milk; 1/4 tsp. baking powder; 1/4 tsp. baking soda; 1/4 cup Cherry Streusel Soft Granola; Juice & zest from half of lemon; 1 cup cranberries; 1/4 cup water; 1/4 cup sugar

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

CUISINE
- American
COURSE
- Breakfast
COOKING METHOD
- Cooking
DIET
- Gluten Free

INGREDIENTS

PANCAKES

1 cup ricotta cheese (or dairy-free alternative)
1 egg
1/2 cup gluten-free flour
1/3 cup milk
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 cup Cherry Streusel Soft Granola
Juice & zest from half of lemon

CRANBERRY SAUCE

1 cup cranberries
1/4 cup water
1/4 cup sugar

INSTRUCTIONS

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.