Easy Gluten Free Ricotta Pancakes

Okay, this was just too good not to share.

If you’re like us, you probably thought ricotta cheese was just for your grandma’s dusty lasagna recipe. Your mind is about to be blown.

Level Up Item: Ricotta Cheese ***$1.89* *at Aldi***

Want a simple, easy way to level-up your pancakes? These delectable little beauties are different than your traditional IHOP style fluff. Instead, these are creamy indulgences with an almost custard-like center.

To Die For Ricotta Pancakes:
Makes 16 pancakes. (…we eat a lot of pancakes)

Dry Ingredients:
1 1/3 cup of gluten free flour
1/2 cup sugar
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
2 tsp baking powder

Wet Ingredients:
2 cups ricotta cheese
4 tsp vanilla extract
4 eggs
1 cup milk

Combine all dry ingredients in a medium sized bowl. In a separate bowl, combine and mix wet ingredients until smooth. Make a “well” in the center of your flour mixture, and pour in the wet ingredients. Stir the batter until smooth. (You want it thick!)

Preheat your skillet to medium-high heat, and pour about a 1/4 cup of batter per pancake. Once the edges are set, flip! (There won’t be many bubbles like typical pancakes.) Repeat until all your batter is gone! Top with blueberries to make them extra special.

The best part? Stack the pancakes and tightly wrap, and you can freeze these puppies for up to a month! Just stick them in the toaster oven/regular oven at a low temperature to warm.