A stack of light, fluffy lemon ricotta pancakes is a wonderful way to start the day! I made these with Bob’s Red Mill Paleo flour and they came out beautifully. I found their flour blend last year and will grab it on occasion when I want to adapt a recipe, but am unsure of the exact quantities. I’ve used their flour blend for dozens of recipes and it truly is a 1:1 substitution for other flours!
I do realize the Paleo flour is a bit on the pricey side, so I don’t use it very often. But, if you only use grain-free flours every once in a while and you don’t want to purchase multiple flours, then this is a great option. I’m not affiliated with Bob’s Red Mill, but I do love to promote a good product when I find one!
This recipe is super simple, can be whisked together in about 10 minutes and topped with lemon, berries, maple syrup, jam, jelly, or whatever you fancy!