Healthy pancakes that kids can eat with their hands will save you time while nourishing your family. Creamy ricotta cheese, blueberries and lemon are a delicious combo of flavours that don’t need additional toppings.
Why you will love this pancake recipe
- You save tons of time baking pancakes on a sheet pan. No more standing at the stove flipping or eating in shifts
- These pancakes have a fluffy, yet dense texture, making you feel like you’re eating cake for breakfast!
- Your pancakes will contain less oil or butter that you would typically add to fry each batch
- They make a great make-ahead or meal prep breakfast that you can slice and freeze for later
- Easy to reheat in the toaster, toaster oven, or enjoy cold
- They are easy to eat on-the-go or pack for a snack
- This recipe is gluten-free, with no refined sugar and can be customized with different berries and toppings
How to make these healthy pancakes
Ingredients
- 2 cups 2 1:1 gluten-free flour blend
- 1 Tbsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 2 large eggs
- 1 cup ricotta cheese
- 2 Tbsp lemon juice
- 1 cup unsweetened oat milk or any milk of choice
- 1⁄4 cup pure maple syrup adjust to taste
- 1 tsp vanilla extract
- 1 cup fresh blueberries you can use frozen if preferred
Method
- Preheat the Oven: Preheat your oven to 425°F (220°C)
- Prepare the Pan**: Line a half-sized baking sheet (about 9×13 inches) with parchment paper to prevent sticking. **If you are using a regular-sized baking sheet, then double this recipe
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined
- Mix Wet Ingredients: In another bowl, mix together the eggs, ricotta cheese, oat milk, maple syrup, lemon juice and vanilla extract. Mix until smooth and well combined
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix
- Pour into the Pan: Pour the pancake batter into the prepared sheet pan, spreading it evenly. Sprinkle with blueberries and gently push them down into the batter
- Bake: Bake for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Cooking time may vary depending on what size of baking sheet you are using and how thick the batter is. A half baking sheet using this same recipe measurements bakes for 20 minutes
- Cool and Slice: Remove the sheet pan from the oven and let it cool for 10 minutes. Use a knife to slice the pancakes into 10 slices
