Years ago while in NYC, I had breakfast at Sarabeth’s
restaurant. I have never forgotten the
Lemon Ricotta Pancakes. They were
amazing! So finally, years later, I got
off my lazy duff and worked it out – Gluten Free Lemon Ricotta Buckwheat
Pancakes. Oh yes!
Buckwheat is naturally healthy and gluten free. It has all kinds of health benefits including 8 essential amino acids, manganese, magnesium, 2 flavanoids (quercitin and rutin), & dietary fiber. Visit the whole grains council site for all the science stuff!
Gluten Free Lemon Ricotta Buckwheat Pancakes
Yield: approx. 12
medium pancakes
¾ c buckwheat
½ c glutinous rice powder
¼ c tapioca starch
2 T sugar
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 eggs
1 c ricotta cheese
1 c milk
juice & zest of 1 lemon
Combine all dry ingredients in a mixing bowl and whisk. In another mixing bowl, combine all wet
ingredients, including lemon zest, and whisk.
Pour wet ingredients into the dry and whisk to combine. Mixture will be slightly thicker than regular
pancake batter.
Preheat griddle to medium / medium high heat & lightly
grease with canola oil or butter. Pour
batter onto hot griddle. Cook until
bubbles appear. Flip and continue to
cook until golden brown.
Serve with maple syrup and fresh blueberries.
Eat happy!
Carolyne
P. S. I made these pancakes this past Saturday at the Social Justice Learning Institute & Tree People Fruit Tree Giveaway. It was a blast! They gave away 2000 fruit trees to families & schools in Inglewood, CA. For more information about the event, please visit their website! http://www.sjli-cp.org
