Karen's Gluten-Free Wild Blueberry Lemon Ricotta Pancakes - Maine Crisp Company
Wild Blueberry Lemon Ricotta Pancakes on a white plate with whipped cream and a fruit patterned table cloth.

Karen's Gluten-Free Wild Blueberry Lemon Ricotta Pancakes

January 28, 2021

This recipe is adapted from the family's well-loved Laurel's Kitchen Cookbook and makes roughly 15 small pancakes. Karen added a wild blueberry sauce and whipped cream to this recipe, tweak it to your liking!

Ingredients

½ cup buckwheat flour

½ cup oat flour

1 tsp baking powder

¼ tsp salt

1 ½ tsp brown sugar

1 ½ tsp avocado oil

1 egg, beaten

1 cups ricotta

Zest of 1 lemon

Juice of 1 lemon

2 tsps ghee or butter

Milk

Wild Blueberry Sauce

1 ½ cup fresh or frozen wild blueberries

1 tsp sugar

¼ cup water

½ tsp cornstarch

Directions

1

Grind up the oats with a food processor until you have a fine flour and some remaining pieces for texture.

2

Mix all dry ingredients together and set aside.

3

In a medium sized bowl, whisk together the egg, avocado oil, ricotta, lemon juice, and zest.

4

Add the wet ingredients into the dry ingredients, adding small amounts of milk until the batter is a consistency that will spread on the griddle. Set aside.

5

For the wild blueberry sauce, combine all ingredients in a small saucepan and place over medium-low heat until the sauce thickens. Gentle stirring will keep your wild blueberries mostly whole.

6

Heat your stovetop griddle to medium and melt 1 tsp ghee. Pre-heat oven to 250F degrees.

7

Using a ladle or clean measuring cup, scoop batter onto hot griddle until they've spread to 3-4" discs. Flip when the surface is covered in bubbles.

8

Place finished pancakes on a tray and hold warm in the oven as you finish each batch.

9

When finished, serve pancakes with warmed maple syrup, wild blueberry sauce, whipped cream...whatever you fancy. Enjoy!


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