I am a huge pancake fans, but these lemon “ricotta” pancakes that are dairy free and gluten free are NEXT level! They are made with dairy free yogurt so they remind me of that sweet cheesy goodness without a smidge of dairy. They were prepped, made, and eaten in less than 30 minutes and barely lasted a day!
These pancakes are fluffy, moist, sweet and tangy! I topped these with some extra yogurt and lemon zest, walnuts, coconut, and of course some maple syrup! It’s so fun creating new takes on traditional pancakes, it keeps things exciting and I
love experimenting with new recipes.
These are really so simple to make. You just mix the wet ingredients in a bowl, then add in the dry ingredients, and you got yourself a delicious pancake batter!
Substitution Ideas:
- Dairy Free Yogurt: you could use regular yogurt or greek yogurt
- Lemon juice: this is optional
Lemon Yogurt Pancakes
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup dairy free yogurt
- 1 tbsp lemon juice
- 1 1/2 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- coconut oil (to cook)
Instructions
- In a large mixing bowl, mix together all the wet ingredients (eggs, vanilla extract, yogurt, and lemon juice) until it becomes a smooth mixture.
- Add the dry ingredients into the bowl (almond flour, coconut flour, and baking soda) and mix until smooth.
- Heat a medium or large pan over medium heat and add coconut oil. Let oil get hot (about 30 seconds) and then scoop out approximately 3 tbsp of batter from the bowl for each pancake. Cook on each side for a few minutes until a light golden brown. Repeat until mixture is done and make sure to add new oil before you cook each batch.
- Top with maple syrup, coconut, lemon zest, and walnuts and ENJOY!
