Recipe Contributed By The Balanced Blonde
Nutrition
View nutritional facts per serving ›
Share This Recipe
Chickpea Lemon Ricotta Pancakes
servings
Ingredients
- 1 cup ricotta cheese, organic and grass-fed, if possible
- 4 eggs, organic
- 1/2 cup chickpea flour
- 2 tbsps coconut sugar
- lemon, zested and juiced
- 1/2 cup almond milk
Instructions
- Mix lemon zest and juice, chickpea flour, ricotta and eggs together in a large bowl. Add the almond milk, just a few tablespoons at a time so you can make sure the batter stays nice and thick as you mix it.
- Heat a griddle or skillet, and when it’s hot add cutter or coconut oil. Pour the batter in 1/4 cups onto the griddle. Feel free to flatten the pancakes slightly with the back of a spatula.
- Cook over light to medium heat, and VERY carefully (they can be crumbly if you don’t want long enough) flip them over. They are delicate, keep in mind.
- Cook an additional 3-4 minutes on second side or until golden brown.
- Serve with syrup, coconut butter, or anything you’d like to put on top!
Comments
Is there any non-dairy substitute for the ricotta, or would this drastically change the texture?
Hi Katie, thanks for the question! Here is an article about ricotta substitutes that may help. The cashew cheese or a vegan yogurt would probably provide the best flavor match.
Article: http://chewtheworld.com/substitute-for-ricotta-cheese/
“cutter = butter, and want = wait (?)
You can freeze the lemon and then grate it – getting all the nutrients from the pulp as well. Scrub the lemon first.
I’m assuming the ricotta is included in the first instruction though missing?
how can you make garbanzo flour? grind dry garbanzos in a blender?