Dairy-Free Fluffy Ricotta Pancakes
Indulge in the comforting goodness of Dairy-Free Fluffy Ricotta Pancakes, a delicious twist on classic breakfast fare that's perfect for those avoiding dairy. Made from nutrient-rich almond flour, creamy almond ricotta, and unsweetened almond milk, these pancakes are irresistibly light and fluffy with just the right amount of sweetness from pure maple syrup. With no dairy but tons of flavor, they come together in under 30 minutes and feature a simple blend of wholesome ingredients, such as vanilla extract and coconut oil for a silky finish. Perfect for weekend brunch or a cozy breakfast, these pancakes pair beautifully with fresh berries or an extra dollop of almond ricotta for a stunning, allergen-friendly meal that everyone will adore!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon sea salt
- 1 cup almond ricotta
- 1 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
Instructions
In a large mixing bowl, combine almond flour, all-purpose flour, baking powder, and sea salt. Whisk until the dry ingredients are evenly mixed.
In another bowl, whisk together the almond ricotta, almond milk, eggs, vanilla extract, and maple syrup until smooth and well-combined.
Create a well in the center of the dry ingredients, then pour in the wet mixture. Stir gently until just combined. Do not overmix; the batter should be somewhat lumpy to ensure fluffiness.
Heat a non-stick skillet over medium heat. Add a small amount of coconut oil to the skillet, allowing it to melt and coat the surface.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake, spreading gently with the back of a spoon if necessary to form a circle.
Cook the pancakes for about 2-3 minutes on the first side, or until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm, topped with additional almond ricotta, fresh berries, or a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 33.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 893 mg | 69% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
