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Hmmm, small changes can lead to quite different outcomes. Interesting. No wonder the last week felt like chaos.
In my case the small changes were one of my son’s two children and my other son’s dog (if you can call a creature that weighs about 3 pounds and is about 6 inches long a dog) coming to visit for a week. Apparently even 5 year olds and teeny tiny dogs come to Florida for Spring Break.
My normal household consists of one adult female (me), one dog (normal sized) and one cat except for every other weekend when one adult male (my husband) comes home from his job in California. The dog, cat and I respect each other’s spaces and food. We get along in perfect harmony.
So with my hubby home for the whole week (yeah!) the kiddos (yeah again!) and the extra dog (who respects no one space or food) and me waging an internal war against yucky bugs and generally feeling like crap (which is pretty appropriate since apparently that is how the dead bugs exit the body and you do a lot of THAT!) is was a pretty, well, chaotic week.
I watched “Horton Hears a Who” once, played Go Fish! 56 times, watched “Ed, Ed and Eddy” 101 times, did 149 loads of laundry, washed the floor 167 times and looked for the tiny dog about 1000 times.
All in all a great week!
Now the kiddos and midget dog are gone, the house is back to normal (except for the little pet shop animals and Pokemon I keep finding in really odd places) the animals are starting to recover from the trauma of a minuscule doggy in their faces and food at all times and it is time for pancakes!
These Gluten-free Ricotta Lemon Pancakes are really light, almost soufflé-like and they will deflate a bit if they sit for too long but they are still delicious.
By the way, these are very low carb and I have made them with full fat, part skim and fat free ricotta. I didn’t like the fat free but the part skim is totally fine. I have also made them with 8 ounces of cream cheese instead of the ricotta, that’s really good too!
Yum, with the first bite I feel the stress joy of the last week just melt away!
Gluten Free Ricotta Lemon Pancakes Recipe
Ingredients
4 eggs – separated
Directions
Scoop about 1/3 cup of the mixture onto the griddle for each pancake. The batter will be really fluffy so I push it down slightly with the bottom of the measuring cup to flatten it out a bit. Cook over medium low heat until browned on the bottom and the batter is cooked through – about 5 minutes. Flip over and cook until the pancakes feel firm to the touch, this just takes another minute or two.
Servings
A gluten free recipe that makes 12
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{ 13 comments… read them below or add one }
Wow, I’m surprised those come out so well with only 2 ingredients. My pancakes are almost identical, except I add oats and a banana (still gluten free!).
I call them The World’s Healthiest Pancakes. Oh but I use cottage instead of ricotta cheese. I’ll have to try it with ricotta although you’d never know there was cottage cheese in mine! I’ll be trying these soon, thanks for sharing.
- The Peanut Butter Boy
Carol, these are really pretty! I am simply amazed at how you can cook all these interesting delicacies gluten-free! I’m truly inspired gal!!:)
Its always educational visiting your blog Carol. What a great and light version to the “regular” pancakes. I will definetly have to try these.
This is great Carol! I use Namaste’s pancake and waffle mix a lot but I might just have to start making these from scratch. By the way, remember I told you I was going to post a gluten, dairy and soy free cake recipe? here it is. http://cannelle-vanille.blogspot.com/2008/03/free-free-free-chocolate-molten-cakes.html
Carol, your pictures are beautiful! And I can’t wait to try these golden pillows of love! Simple and elegant…
Wow! This looks amazing…I’m excited to try them out on my kids and see what they think. I’m not gluten-free, but I try to be when I can, just for health reasons. Love your photographs too, the lighting gorgeous. Keep it up!
Wow, these pancakes look really, really delicious!
Mmmm…. lovely, lovely…
Carol do you think this would work using low fat yogurt instead of ricotta?? I really want to try these too!!
You are a gluten-free cooking Queen! Darn woman! Look at these pancakes!
OOh, I’m making these with hung yogurt cheese. I can only eat yogurt that has been fermented for 24 hours on this diet, so I have to make it myself. I think ricotta has too much lactose left in it (darn that yummy lactose). I’ll let you know how they turn out.
x x x
Carol,
I’ve made these delicious pancakes of yours before-thanks for the reminder of such a tasty GF breakfast!
Given how ricotta is made (isn’t vinegar involved?), is it certain that all ricotte are GF?