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
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.
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