Ricotta cheese in pancake batter offers a little extra protein, calcium and a creamy texture. I crave this addition to pancakes on occasion so thought I would share a low FODMAP recipe with you. How can ricotta cheese be low lactose? It’s all about the portion! This recipe makes 3 servings and each serving has a mere 1 gram of lactose.
I opted to add freshly squeezed orange juice, orange zest and dark chocolate combo to my pancakes–but you could also try lemon juice, lemon zest and blueberries are a nice complement to ricotta pancakes as well. You know what I always say, ‘get creative’ in the kitchen. And use combos that work for your body.
There is less mess using the blender too, and added bonus.
During the holidays, Russ and I made a trek into Boston to Eataly, to purchase some Italian staples for our Christmas feast. Eataly has a number of low FODMAP products–some garlic free pesto and a variety of suitable gluten free pastas. I love wandering around Eataly and checking out all the goods!
While we were shopping, I found some freshly made ricotta… that I had to have. Impulse buy? Yes.
I thought I would use it to make a lemon-y dip for the holidays–but that never came to fruition.
What prompted this recipe inspiration to make ricotta cheese pancakes this week–was a trip to Bristol, Rhode Island. Russ and I just love this little cafe there called The Beehive Cafe.
The table next to us at The Beehive Cafe, ordered the ricotta pancakes. That was it. I heard the order and couldn’t get it out of my mind!
At the Beehive, we ordered up a green smoothie (so good), a yummy grilled chicken plate and a kale salad. And then left with a homemade granola bar for the ride home. Russ and I love to split our order when we dine out. We left with a nourished and just “full enough” bellies. The food we ordered was not all low FODMAP–but modified in FODMAPs… just right for me. The Beehive cafe offers oat and almond milk for their tea and coffee drinks and many wheat free cookies.
If you are extremely sensitive to lactose, this recipe may not be for you…but the amount of lactose, truly is minimal per serving (about 1 gram per serving).
Here you go! And Happy New Year Friends! 🙂
- Serves 3, about 2 medium-size pancakes per serving
- 2 large eggs
- 1/4 cup ricotta cheese
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup lactose free milk
- 1/2 cup almond flour ( I used Trader Joe's Blanched Almond Flour)
- 1/2 cup gluten free flour blend (I used Bob's Red Mill 1 to 1 gluten free baking flour)
- 1 1/2 teaspoons baking powder (use gluten free, if following GF diet)
- 2 teaspoons sugar (optional)
- 3 tablespoons semi-sweet chocolate chips or chunks
- Add eggs, ricotta cheese, orange juice, zest, milk. almond flour, gluten free flour blend, baking powder and sugar, if using, to blender, in this order.
- Pulse blender to mix about 30-45 seconds.
- Add chocolate chips and stir with spoon.
- Heat lightly oil skillet or griddle over medium heat.
- Add pancake batter in batches to cook. Flip pancakes when they start to lightly bubble and are light brown on the edges.