Cinnamon Ricotta Pancakes

Cinnamon Ricotta Pancakes

Cinnamon ricotta pancakes are like a healthy crepe style pancake, thin and delicious. Also gluten free, and perfect when topped with pure maple syrup.

stacks of cinnamon ricotta pancakes on two plates with coffee and cereal in the background

I’m a huge breakfast fan {if you’re not, I’m not sure we can be friends…totally joking…maybe…}. To the point where I love to eat breakfast for dinner quite often.

It honestly reminds me of my childhood. My dad is an excellent cook {who I learned all my skills from}. So on the nights that he was away and my mom was left to feed us, there were few things we knew we were going to eat.

One of them being pancakes, or pantukers as we sometimes call them in our house. Where that came from, I have no idea, but anytime I make pancakes, that phrase comes out of my mouth at some point.

stacks of cinnamon ricotta pancakes on two white plates with cereal in bowls and mugs of coffee

My mom was excellent at making pancakes. Typically made from Bisquick batter, but none-the-less, still delicious, fluffy pancakes.

As the years have progressed, and I’ve started to make more from scratch. Pancakes were next up on the list of favorites that need a little healthier love.

Cinnamon ricotta pancakes: the base

Since we’re not using a mix, and I wasn’t going to turn my healthy chickpea waffles into pancakes again {which are a fave in our house btw}, I knew I had to come up with something new and exciting.

I had a container of ricotta sitting in the fridge that was on the verge of being tossed.

bowl of cinnamon ricotta pancake batter with a spoon in the bowl

Not wanting to throw out any food, I knew it was time to put this ricotta to use. I likely bought it at some point to make lasagna, but that seemed too complicated, and my belly was feeling breakfast for sure.

These cinnamon ricotta pancakes are so simple and take only 5 minutes to stir together. So why bother with a mix that has a whole bunch of unnecessary additives?

Just stir together the ricotta, some Greek yogurt for extra protein, and a whole bunch of cinnamon for flavor.

Cinnamon ricotta pancakes: going gluten free

For our specific gluten free cinnamon ricotta pancakes, we’re using tapioca flour. You can usually find this in the health section of your local grocery store.

Because there’s no gluten in this flour, and my propensity for pulling out the xanthan gum was low the other day, we end up with a crepe style pancake.

syrup being poured on a stack of cinnamon ricotta pancakes

Not our typical Bisquick fluffy pancake style, but nice thin, chewy pancakes.

Without any gluten, the pancakes are less likely to become super fluffy. But that’s okay, because these cinnamon ricotta pancakes are delicious just as they are.

Cinnamon ricotta pancakes: the toppings

Since these are super fluffy like a traditional pancake, toppings are a bit more necessary.

You can go the super traditional route and keep it simple with pure maple syrup. Or, you can go a slightly less traditional way and top with peanut butter and sliced banana {a new fave of mine when it comes to pancakes}.

stack of cinnamon ricotta pancakes with syrup dripping down the side

Or top with a schmear of cream cheese and sliced fresh fruit for a true crepe style pancake.

However you decide to top your thin and chewy pantuker doesn’t matter, just enjoy them at all hours of the day or night for me please, okay?

Looking for more breakfast for dinner ideas? Check these out:

Overnight Banana French Toast Bake

Apple Pie Cinnamon Rolls

Strawberry Ricotta Sweet Breads

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These 5 minute cinnamon ricotta gluten free pancakes are super simple to make, are made from scratch pancakes, and are gluten free {made with tapioca flour}. Their crepe like texture make them a perfect healthy breakfast. #healthybreakfast #easybreakfast #quickbreakfast #pancakes #healthypancakes #homemadepancakes #fromscratchpancakes
Cinnamon Ricotta Pancakes
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Cinnamon ricotta pancakes are like a healthy crepe style pancake, thin and delicious. Also gluten free, and perfect when topped with pure maple syrup.
Course: Breakfast, Main Course
Keyword: easy recipe, five minutes, gluten free, healthy breakfast
Servings: 14 pancakes
Ingredients
  • 1 {15 oz} container part-skim ricotta
  • ½ cup plain whole milk Greek yogurt
  • 1 egg
  • 1 tsp. vanilla
  • 2 tsp. maple extract
  • 2 Tbsp. pure maple syrup
  • 1 cup tapioca flour
  • 1 Tbsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. salt
Directions
  1. In a medium-sized bowl, stir together the ricotta and yogurt until smooth. Add the egg and stir to combine.
  2. Stir in the vanilla and maple extract and syrup until smooth.
  3. Add the dry ingredients and stir to combine.
  4. Heat a skillet over medium to medium-low heat and grease with a few sprays of baking spray.
  5. Pour about ¼ cup of batter onto the heated skillet and cook for 2-3 minutes per side, until nicely golden brown.
  6. Place on a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.


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