Gluten Free Lime Ricotta Pancakes


  • 4 large eggs separated
  • 11/3 cup ricotta cheese
  • 2 tbsp. confectioner’s sugar
  • 11/2 freshly grated lime zest
  • ½ cup gluten free oat flour
  • Melted butter for brushing the griddle
  • Confectioner’s sugar on top to dust


  • In a bowl whisk together egg yolks, ricotta, sugar and zest.
  • Add flour, and stir the mixture until it is just combined.
  • In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about ¼ of them into ricotta mixture, and fold in the remaining whites gently but thoroughly.
  • Heat the griddle over med-low heat, working in batches, pour the batter onto the griddle by ¼ cup measures and cook the pancakes for 1 minute on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
  • Transfer pancakes as they are cooked to a heat-proof platter and keep them warm.
  • Serve the pancakes with a dusting of sugar, dollop of whipped cream and warm maple syrup.

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