Lemon Ricotta Soufflé Pancakes
Gluten free, no refined sugar, and they’re FLUFFY!
Ingredients
Dry Ingredients
- 1¼ cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon zest
Wet Ingredients
- ⅓ cup oat milk
- ½ cup ricotta
- ⅓ cup greek yogurt
- 2 tbsp maple syrup
- Juice from 1 small lemon
- 1 tsp vanilla extract
- 1 egg yolk
Meringue
- 3 egg whites
Toppings
- Maple syrup
- Fruits of your choice (I used blueberries & blackberries)
Instructions
- In a large mixing bowl, whisk together the dry ingredients. Add in all the wet ingredients and whisk until thoroughly combined. Set aside.
- In another large mixing bowl, beat the egg whites with an electric hand held mixer, until stiff peaks. Add in 1/3 of the meringue to the pancake batter and whisk gently. Add the rest of the meringue 2 separate times, by folding gently for the last 2 times, until everything is well combined. Don’t overmix!
- Heat up a frying pan over low heat and oil. Use a small piece of paper towel to oil the entire pan evenly.
- Add in 4 circles of the batter. Then spoon a little water on the sides. Cover with a lid and cook for about 5 minutes. Uncover, and place one pancake on top of the other (thus, making two pancakes). Add a little water again and cover. Cook for about 5 minutes, or until cooked through. Repeat for the rest of the batter.
- Plate, add toppings and enjoy!