If you follow me on Instagram, you’ve probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They’ve earned their place on this blog.
Gluten-free as long as you use gluten-free rolled oats!
Makes 15 small pancakes
3 tbsp milk
3/4 cup ricotta cheese
3/4 cup gluten free rolled oats
1 1/2 tsp baking powder
pinch of salt
zest from 1 lemon
Maple syrup, for serving
1. Mix all ingredients for the pancakes with an immersion blender until smooth.
2. Fry heaping tablespoons of batter on medium low heat in some butter or oil. Serve with maple syrup, or your preferred pancake toppings!