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Our thick and delicious Quinoa Lemon Ricotta Pancakes are a wonderful alternative to regular pancakes.
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SkinnyMS

Quinoa Lemon Ricotta Pancakes

Rich in texture, you’ll love the creaminess of these pancakes!
Prep Time10 minutes
Cook Time24 minutes
Resting Time10 minutes
Total Time44 minutes
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free
Servings: 4 People
Calories: 432kcal
Author: Alison Borel

Ingredients

  • 1/4 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1/2 cup ricotta
  • 1 teaspoon vanilla
  • 1 tablespoon date syrup or maple syrup
  • 1 tablespoon lemon zest
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 cup gluten free pancake flour
  • 1 1/2 cup quinoa cooked

Instructions

  • Blend first nine ingredients in a blender, then stir in the quinoa until mixed well.
  • Allow batter to rest ten minutes to give quinoa time to absorb the liquid and thicken up some.
  • Preheat nonstick pan to medium high heat. Once hot, pour one quarter cup of batter in the pan. Look for bubbles settling on the edges. This should take 3-4 minutes.
  • Once you can slide a spatula underneath with no problem, flip the pancake. Cook for another 3-4 minutes. Repeat until batter is gone.

Notes

You can interchange any type of milk or flour here. Conventional flour and buttermilk would add that fluffiness we know and love, and would turn this into a restaurant style pancake.
Do not omit the egg. Because of the density of the main ingredients, the batter won’t lift as well without an egg.

Nutrition

Serving: 2pancakes | Calories: 432kcal | Carbohydrates: 70g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 467mg | Potassium: 564mg | Fiber: 5g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13