Made By Emily
Breakfast

Flourless Lemon Ricotta Oat Pancakes in 10 Minutes

Recipe Summary

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Servings: 2
  • Cuisine: American-inspired
  • Course: Breakfast/Brunch
  • Calories: 360 (per serving)

Ingredients

  • 1 cup (250 g) ricotta cheese
  • 2 large eggs
  • 1 cup (90 g) oat flour
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon baking powder
  • Pinch of salt
  • Butter or oil, for the pan

Instructions

  1. Mix the wet ingredients. In a medium bowl, whisk together the ricotta, eggs, lemon zest, and honey until mostly smooth. A few small ricotta lumps are fine.
  2. Add the dry ingredients. Sprinkle in the oat flour, baking powder, and salt. Stir until combined and you have a thick batter.
  3. Rest the batter. Let it sit for 3 minutes. It should thicken slightly as the oat flour hydrates. If it seems unusually thick, stir in 1–2 teaspoons (5–10 ml) water to loosen it.
  4. Heat the pan. Set a nonstick skillet over medium-low heat and add a small amount of butter or oil. When the butter melts and looks lightly foamy (or the oil shimmers), you’re ready.
  5. Portion the pancakes. Scoop small pancakes (about 2 tablespoons batter each) onto the skillet and gently nudge into rounds. These cook more evenly when kept on the smaller side.
  6. Cook the first side. Cook for 2–3 minutes, until the edges look set and the bottoms are golden. You’ll see a few bubbles and the surface will lose its wet shine.
  7. Flip and finish. Flip carefully and cook 1–2 minutes more, until golden and the centers feel set when lightly pressed.
  8. Serve warm. Repeat with remaining batter, adding a touch more butter/oil as needed and keeping the heat steady.

Recipe Notes

  • Keep the heat medium-low. If the pan is too hot, they’ll brown before the middle cooks.
  • Make them small. Larger pancakes are harder to flip and can stay undercooked in the center.
  • Let the batter rest. Those 3 minutes help prevent thin, fragile pancakes.
  • Use a thin spatula. It makes flipping these tender pancakes much easier.
  • Watch the first batch. Use it to fine-tune your heat—adjust slightly before you cook the rest.

Nutrition Estimate

Estimated per serving (about 1/2 batch, depending on pancake size):
Calories: 360 | Protein: 19 g | Carbs: 35 g | Fat: 16 g