Waaay back in the day, when Pete and I were dating, we used to always go to this one place in Seattle for weekend brunch. Even when we both ordered our own breakfast, it was mandatory that we got a batch of Ricotta Pancakes- they were that good! Honestly, that started a love affair with ricotta pancakes that lasted a decade, right up to the moment I realized that I would no longer be eating dairy for the rest of my life.

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

Then I just kind of selectively forgot about them I guess. Like they were just not an option to be considered, so it was better not to think about it. Until recently that is….

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

A few weeks ago I whipped up a batch of homemade almond ricotta. Only, instead of adding some garlic like I usually do, I skipped that step. So it was no longer savory, and instead was completely neutral. Which made me start thinking about all of the sweet things that I could potentially make with it. And of course, the first stop into my imagination was PANCAKES!!!

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

I really wanted to reproduce the tender, light ricotta pancakes of those long-ago breakfasts, and I was absolutely floored by how wonderful the results were! So I am thrilled to share the recipe with you and I hope you love them! I will be making these for Pete over Valentines Day weekend as a reminder of those sweet times, and maybe you will want to whip these up for someone in your life that can no longer have dairy, but definitely don’t want to miss out!

Here is the recipe for Homemade Almond Ricotta- be sure you make the “easy recipe” with the liquid in it, (not the hard version) and do not add garlic!

Lemon Poppyseed Ricotta Pancakes (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups gluten-free All-purpose baking flour (I used Bobs Red mill in a dark red Bag)
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • 1 cup non-dairy milk
  • 2 tablespoons fresh lemon juice, plus zest of one lemon
  • ¾ cup homemade soft almond ricotta (recipe link above)
  • 1 tablespoon poppyseeds
  • Coconut oil for frying
  • Maple Syrup and berries for serving
Instructions
  1. In a small bowl, combine the milk, lemon juice and zest and set aside.
  2. In a medium mixing bowl, combine flour, baking powder and sugar. Whisk in the milk and lemon juice and zest along with the ricotta and whisk until well combined.
  3. Heat a heavy skillet over medium heat, adding a few teaspoons of coconut oil. Spoon the batter into the hot pan and cook for about a minute on each side until golden. Cook in batches and serve hot with syrup and berries.

 

Print Recipe  

Waaay back in the day, when Pete and I were dating, we used to always go to this one place in Seattle for weekend brunch. Even when we both ordered our own breakfast, it was mandatory that we got a batch of Ricotta Pancakes- they were that good! Honestly, that started a love affair with ricotta pancakes that lasted a decade, right up to the moment I realized that I would no longer be eating dairy for the rest of my life.

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

Then I just kind of selectively forgot about them I guess. Like they were just not an option to be considered, so it was better not to think about it. Until recently that is….

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

A few weeks ago I whipped up a batch of homemade almond ricotta. Only, instead of adding some garlic like I usually do, I skipped that step. So it was no longer savory, and instead was completely neutral. Which made me start thinking about all of the sweet things that I could potentially make with it. And of course, the first stop into my imagination was PANCAKES!!!

Lemon Poppyseed Almond Ricotta Pancakes (vegan and gluten-free) from HeatherChristo.com

I really wanted to reproduce the tender, light ricotta pancakes of those long-ago breakfasts, and I was absolutely floored by how wonderful the results were! So I am thrilled to share the recipe with you and I hope you love them! I will be making these for Pete over Valentines Day weekend as a reminder of those sweet times, and maybe you will want to whip these up for someone in your life that can no longer have dairy, but definitely don’t want to miss out!

Here is the recipe for Homemade Almond Ricotta- be sure you make the “easy recipe” with the liquid in it, (not the hard version) and do not add garlic!

Lemon Poppyseed Ricotta Pancakes (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups gluten-free All-purpose baking flour (I used Bobs Red mill in a dark red Bag)
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • 1 cup non-dairy milk
  • 2 tablespoons fresh lemon juice, plus zest of one lemon
  • ¾ cup homemade soft almond ricotta (recipe link above)
  • 1 tablespoon poppyseeds
  • Coconut oil for frying
  • Maple Syrup and berries for serving
Instructions
  1. In a small bowl, combine the milk, lemon juice and zest and set aside.
  2. In a medium mixing bowl, combine flour, baking powder and sugar. Whisk in the milk and lemon juice and zest along with the ricotta and whisk until well combined.
  3. Heat a heavy skillet over medium heat, adding a few teaspoons of coconut oil. Spoon the batter into the hot pan and cook for about a minute on each side until golden. Cook in batches and serve hot with syrup and berries.