Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Tasty Eats At Home says
February 1, 2010 at 2:42 pm
See, I've oooohed and aaaahed over the idea of these, but I wonder: do they taste or feel like ricotta? Cause that would be my worry – my husband is anti-ricotta.
March 5, 2014 at 7:15 am
I made these last night and I can report that they do not taste like ricotta cheese. They are like little lemony pillows of fluff. I admit I changed them slightly by adding about 1/2 tsp. vanilla and some sweetener. I ate them with some sugar-free jam. Next time around (and there will be a next time), I’ll have them with some sugar-free syrup, since for me I need that extra sweetness to make a pancake a pancake.
Jeanine Friesen says
March 7, 2014 at 11:49 am
Thanks for sharing, Ann, I think those changes sound pleasant. And now you have me wanting to eat these with some blueberry jam. Mmm…
February 1, 2010 at 2:44 pm
Ha, at least I'm not the only one that was hesitant to try them. 🙂 I bought a container of Ricotta only because it was half price, so figured…now's a good time to try them! And they do not have any ricotta flavour/texture (none that I noticed, at least). I think because you beat it before & after adding the eggs, it breaks them down nicely.
GF Gidget says
February 1, 2010 at 10:33 pm
Pancakes are everywhere lately. These look delicious!
February 2, 2010 at 10:17 am
Ricotta! I am so missing out on its yumminess, it's usually only used in pasta dishes at my place… but obviously I'm gonna need to change that :).
Joy Sweet Joy says
February 2, 2010 at 4:33 pm
These are beautiful!! Not a bad idea for something different for dinner. Breakfast for dinner is back!! 🙂
Christie @ Honoring Health says
February 3, 2010 at 2:18 pm
February 11, 2010 at 3:41 pm
Lemon pancakes are such a treat! I love that they look just like regular/plain ones and when you bite into them you are plesantly surprised.
January 27, 2013 at 5:34 pm
I tried these today and I was pretty disappointed. They simple did not form into a cake. I cooked for 5 minutes on medium on a pretty reliable electric grilled, and they folded into a puddle on my spatula. The next batch I waited 8 minutes, same deal. The third batch I let go for over ten minutes, and while I was able to get part of them to flip, they tore into a few pieces, and the side that had been against the skillet was burned quite a bit, it had the flavor and texture of a burned omelet. We ended up eating none, and I was disappointed to have wasted the eggs and the ricotta. I added a packet of truvia and about a 1/4tsp of vanilla, maybe that was my detriment? Nonetheless, I just wanted to offer my experience! I might try again in a smaller batch and add some kind of almond or coconut flour? They look like they’d be beautiful and delicious!
January 31, 2013 at 7:25 am
Is it possible that your egg whites weren’t beaten enough, or even over beaten? They can be a tricky thing to get just right. Sorry to hear they didn’t work well for you, they were really quite delicious.
Grace Gage says
June 2, 2013 at 10:16 pm
These look great! How many pancakes does one recipe make?
June 7, 2013 at 7:19 am
I can’t remember, Grace, sorry! I know it was enough for my family of 4 for dinner though.
January 13, 2014 at 6:51 pm
I tried these this morning. I cooked them until they were quite a bit darker than your picture so that I could flip them easily. I also added a bit of honey to the egg yolk/ricotta mixture. They were so, so surprisingly good. Very light, fluffy, almost buttery flavor. I can’t taste the ricotta. I say surprisingly good because there are so few ingredients. Such a treat with no flour-amazing! Thank you! These will be a regular treat for breakfast.
January 14, 2014 at 7:18 am
I felt the same way you did when I made these, Johnetta! I thought, how could so few ingredients actually make pancakes – but, they do! And you’re right, they are delicious! 🙂
July 16, 2014 at 10:47 am
Are the yolks mandatory,or could you also leave the out or maybe just use one?
Also does it only work with ricotta or could you also perhaps use quark?(i think its called French soft curd cheese? Or maybe greek yoghurt instead?)
I dont tolerate any flours well,so this recipe seems devine,but ricotta is expensive here and quark is higher in protein.:)
P.s i do have coconutflour but havent succeeded at making something appetizing with it,it always ends up in the trash.;) and my finances dont allow for such disasters
April 1, 2015 at 6:40 am
I sometimes have problems with eating lemon so can I just leave it out or will it affect the flavor too much? What do you think would make a good sub?
April 9, 2015 at 2:59 pm
Hmm… the lemon really adds flavour – maybe orange?
August 14, 2015 at 5:05 pm
I also had trouble with the batter. Seemed that I made the batter while cooking the bacon, and then it liquefied while waiting for the bacon to finish. I made smaller pancakes and turned the cast iron skillet up higher. Some flipped fine, while others did not. But I trudged ahead and served them to hubby, who said “What’s in these?” I replied, “It’s a secret.” And he responded, “They taste good!” We gobbled them down in no time. Who knew that you could make pancakes without any flour or flour substitute at all? Bravo.
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