Gluten Free Fluffy Lemon-Ricotta Pancakes

Yesterday, I decided that I wanted breakfast for lunch and have been craving everything buttermilk lately.  So, I made some buttermilk biscuits a previous day and had also made regular buttermilk pancakes, gluten free of course.  However, I wanted something a bit more luxurious in a pancake and this was it!  They were soooo good.

These are great plain.  I also ate them with mixed berries and tiny bit of agave.

Ingredients
1 1/2 cubs of Namaste gluten free flour*
1 tsp baking soda
1 1/2 cup of low-fat buttermilk (If you are using a non-gluten free flour 1 cup of buttermilk should work).
3 large eggs (2 eggs for regular, non gluten free flour).
2 Tbs of coconut palm sugar.
2 Tbs of lemon zest
1/2 cup skim ricotta cheese.
cooking spray (I used coconut oil cooking spray in this case just so you know).

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together the buttermilk, egg yolks, coconut palm sugar, lemon zest, and ricotta cheese.

In another bowl, using an electric mixer, beat the egg whites until the soft peak forms.

Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.

Coat the nonstick griddle or pan with cooking spray; heat over medium heat.
Use about 1/4 cup measuring cup or spoon for the batter and cook each pancake.

For those of you watching your "Weight Watchers" points, these would be 5 points for two pancakes - I would say well worth the 5 points!

If you are worried about not having time, I made the batter a day ahead of time when I had the chance and put it in the fridge.  Then, this morning, I just took out the batter and cooked them.  I have a busy weekend, but still wanted to have pancakes in the morning. So this was a way to do it.



*Note:  I will specify the type of gluten free flour mix I use in a recipe because this does make a difference.  If you use a different mix or even regular flour you might need to make some adjustments.  Each gluten free flour does work a bit differently.