Delectable Gluten-Free Lemon Ricotta Pancakes with Mixed Berry Compote

Allergens

Eggs, Dairy (Substitute ricotta with cashew cheese for a dairy-free option)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup ricotta cheese
• 3 large eggs, separated
• 1/2 cup milk (dairy or non
• dairy)
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 cups mixed berries (strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Butter, for serving

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
2. In another bowl, combine the ricotta cheese, egg yolks, milk, vanilla extract, lemon zest, and lemon juice. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter.
5. Preheat a non stick griddle or skillet over medium heat. Add 1/4 cup of batter for each pancake and cook until golden brown on both sides, about 2 3 minutes per side.
6. In a small saucepan, combine the mixed berries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the compote thickens and the berries release their juices. Remove from heat and let cool slightly.
7. Serve the pancakes warm, topped with the mixed berry compote and a dollop of butter.

Chef’s Insight

The lemon ricotta adds a light tanginess that balances the sweetness of the compote, creating a symphony of flavors in every bite.

Notes

The combination of lemon and ricotta adds a unique twist to the classic pancake recipe, making it stand out in taste and texture.