Low-FODMAP Lemon Ricotta Pancakes; Gluten-free

Lemon ricotta pancakes.  Dusted with confectioner’s sugar.  These are light, airy, luscious and so amazing.  Squirt a little lemon juice over the top for extra lemony flavor.

I don’t know when it happened, but lemon ricotta pancakes started popping up in all my favorite restaurant menus.  Then in the book I was reading.  I became obsessed.  I needed to make this type of pancake for myself and all my FODMAP, gluten-free readers!

I borrowed some tips from my low-FODMAP Blueberry Pancakes recipe, and created the most heavenly, beautiful and delectable low-FODMAP lemon ricotta pancake you will ever have.  Guaranteed to please everyone at your table!

This Valentine’s Day or Mother’s day, make your special someone happy with these on a tray for breakfast.  Or look for other options on my low-FODMAP Mother’s Day Menu, low-FODMAP Valentine’s Romantic recipes and low-FODMAP Best Breakfast Collections!

You may also love:

• Low-FODMAP Baked Banana Cinnamon Pancake
• Low-FODMAP Maple Cinnamon French Toast Casserole
• Low-FODMAP Classic French Toast
• Low-FODMAP Chocolate Chip Waffles
• Low-FODMAP Healthy Protein Waffles
• Low-FODMAP Banana Bread Breakfast Cookies

Or check out over 500 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP meal plan, FODMAP tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves 4-6

Yield: 15-16 pancakes

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Ingredients

• 1 & 1/2 cups GF Bisquick pancake mix
  • For a copycat recipe, see the link in our low-FODMAP Recipe Swap blog (note that GF Bisquick contains small amounts of salt and sugar in the blend as well as leaveners)
  • We have not tried other brands, and cannot verify they will have the same results
• 2-3 tablespoons granulated sugar (depending on your desired sweetness)
• 1 cup of low-FODMAP milk (such as almond milk or lactose-free)
• 3 large eggs, room temperature
• 1/2 cup (8 tablespoons) ricotta cheese, room temperature
  • You can use full fat or lower fat ricotta, I used whole milk ricotta
  • 40 grams or 2 tbsp is one low-FODMAP serving
• 1 teaspoon vanilla extract
• Zest and Juice of one medium lemon: this yields about:
  • 1-2 tablespoons lemon zest
  • 2-3 tablespoons lemon juice
• 2 tablespoons butter, melted and slightly cooled
• Your preferred oil, for frying (I used canola)
• Confectioner’s sugar and additional lemon slices, for serving

Directions

• Place a large skillet over medium heat to begin warming and then add a little oil to warm
• Whisk together your GF Bisquick and sugar in a medium bowl
• In a large bowl, whisk the eggs and low-FODMAP milk together, then add vanilla, lemon zest, and lemon juice
  • Add the lemon ingredients slowly to temper the mixture
• Add the slightly cooled melted butter a little at a time and combine again
• Next, gently fold in the ricotta, maintaining it’s texture
• Add the GF Bisquick/sugar mixture and stir until just combined (lumps are OK!)
• When your skillet is hot, pour 1/4 cup – 1/3 cup of the liquid for each pancake on the skillet
  • You may wish to make these larger, it is up to you
• Watch edges closely and flip these when golden brown
• When cooked, transfer to a plate until they are all completed cooking
• Dust with confectioner’s sugar and serve with additional butter, fresh fruit and lemon slices.  Can also use maple syrup!