Gluten-Free Lemon Ricotta Syrian Pancakes For Spring
Delicious and fluffy gluten-free pancakes made with ricotta and lemon, perfect for a spring breakfast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Syrian
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pistachios, for topping
- Lavender honey syrup, for serving
Instructions
- In a large bowl, mix together the gluten-free flour, baking powder, and salt.
- In another bowl, whisk together the ricotta, eggs, milk, honey, lemon zest, and lemon juice until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm, topped with pistachios and drizzled with lavender honey syrup.
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Notes
- For a dairy-free version, substitute ricotta with a dairy-free cheese alternative.
- Adjust the sweetness by adding more or less honey according to your taste.
- These pancakes can be made ahead and reheated in a toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg