Lemon Ricotta Pancakes

Background

These pancakes are delicately flavored with lemon and cardamom. They are gluten-free and wheat-free, but contain dairy and eggs -- ricotta and eggs give them their body, meaning very little flour is required. To make them low carb, replace the maple syrup with a low-calorie sweetener. These are currently the favorite pancake variation at my house.

Ingredients

• 3/4 C chickpea flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cardamom
• 2 1/2 C ricotta (whole milk)
• 6 eggs
• 1/2 tsp vanilla
• 1/2 tsp lemon extract (I prefer Nielsen-Massey); or use lemon zest
• 1/3 C maple syrup
• butter for frying

Directions

1. Combine the dry ingredients (first 4).
2. Combine the wet ingredients (next 5).
3. Mix the dry into the wet, thoroughly.
4. Let the batter rest for about 10 minutes.
5. Fry pancakes in butter, on medium-high heat. They are rather delicate, so flip them carefully. It helps to make them fairly small, about 1 tablespoon of batter per pancake. Don't use as high a flame as you would for standard pancakes, or they won't cook through before they burn on the outside.
6. Serves 5 for breakfast.