Low FODMAP Lemon Blueberry Ricotta Pancakes
Recipe

Low FODMAP Lemon Blueberry Ricotta Pancakes

Published on Friday, February 23, 2024
by
Jessie Hulsey

Low-FODMAP
IBS
Jump to Recipe

Start your day right with our fluffy Lemon Blueberry Ricotta Pancakes! 

This recipe not only promises a burst of flavor but is also easy to make, making it a perfect choice for your next breakfast or brunch. 

The Perfect Blend of Flavors

Our Low FODMAP Lemon Blueberry Ricotta Pancakes are a perfect combination of flavors. The tangy kick of lemon, combined with the sweetness of blueberries and the richness of ricotta, creates an explosion of flavor that will leave you grabbing seconds.

Ricotta cheese is generally considered Low FODMAP, making it a suitable choice for individuals following a Low FODMAP diet. While some dairy products can be high in lactose, ricotta is typically lower in lactose due to the whey-draining process during its production. However, it's important to check specific serving sizes and individual tolerance levels, as sensitivity can vary.

According to Monash University, 2 tablespoons of ricotta cheese is considered Low FODMAP. Incorporating ricotta into recipes like our Low FODMAP Lemon Blueberry Ricotta Pancakes adds a creamy texture and richness without compromising digestive comfort.

Easy and Effortless Prep

Creating a stack of Lemon Blueberry Ricotta Pancakes is a breeze, thanks to the recipe's easy and effortless preparation. The simplicity of the ingredients and the straightforward instructions ensure that you can have a delicious batch ready in no time. Perfect for a leisurely weekend brunch or a special weekday breakfast, these pancakes also make a great addition to any celebratory brunch spread, offering a burst of freshness and flavor to start your day on a high note.

Low FODMAP Options

For those who follow a Low FODMAP diet, these pancakes are a dream come true. The ingredients are carefully selected to minimize fermentable carbohydrates, ensuring a delicious breakfast without the worry of being sick the rest of the day. Opting for gluten-free all-purpose flour in this recipe not only caters to those with gluten sensitivities or celiac disease but also ensures a light and tender texture in the pancakes. Our top picks for gluten-free flours that are both budget-friendly and easy to find are Bob’s Red Mill 1-1 Gluten-Free Flour or Krusteaz Gluten-Free All Purpose Flour

Storage Tips

If you find yourself unable to finish the entire batch of these pancakes, don’t worry! Once the pancakes have cooled, place any leftovers in an airtight container to prevent moisture and maintain their fluffy texture. Consider using parchment paper between layers to prevent sticking and ensure that each pancake remains intact.

If looking to stock your freezer, individually wrap the pancakes in plastic wrap and place them in a sealed freezer bag. This ensures a quick and convenient breakfast option – just reheat in the toaster or microwave whenever the pancake craving strikes!

Serving Suggestions

While these pancakes are delicious on their own, they also can pair nicely with a few other options! Pairing them with a vibrant side of fresh berries introduces a burst of natural sweetness while topping the pancakes with toasted pecans provides a crunch and nutty flavor. For a creamy element, consider serving the pancakes with a dollop of lactose-free yogurt. If you're craving a savory twist, accompany your pancakes with chicken sausage to create a well-balanced and satisfying meal.

Variations

Feel free to customize the recipe to match your preferences. If you’re not feeling the blueberries, you can swap with your favorite mix-ins. Consider incorporating a variation of other berries, such as blackberries, raspberries, or strawberries, for a vibrant and fruity twist.

If you're in the mood for an indulgence, chocolate chips create a sweet and rich flavor profile, adding a touch of chocolate goodness to each bite. For a nutty and savory option, try omitting the lemon juice and add in peanut butter chips. With these creative variations, the whole family has the freedom to tailor these pancakes to their preferences! 

[[ recipeID=recipe-8lsbvwn6g, title=Low FODMAP Lemon Blueberry Ricotta Pancakes ]]

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Jessie Hulsey

RD, LD

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Low FODMAP Lemon Blueberry Ricotta Pancakes

Switch up your traditional weekend pancakes with our Low FODMAP Lemon Blueberry Ricotta Pancakes! They are easy-to-make and Low FODMAP-friendly, promising a burst of citrusy zest and the sweetness of blueberries in every bite.

Servings: 6

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 1/2 cups lactose-free milk
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups gluten free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups fresh blueberries

Instructions

  1. In a large mixing bowl, combine lactose-free milk, ricotta cheese, eggs, melted butter, maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
  2. In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, and kosher salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  4. Gently fold in fresh blueberries into the batter, ensuring an even distribution.
  5. Preheat a griddle or non-stick pan over medium heat. Lightly grease with butter or cooking spray.
  6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  7. Continue the process until all the batter is used. Keep pancakes warm in a low oven while cooking the remaining batches.
  8. Serve the pancakes warm. Drizzle with additional maple syrup and top with extra blueberries for a delicious breakfast. Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 6

Amount Per Serving
Calories 275
% Daily Value*
Total Fat 11.1g 17%
Saturated Fat 6g 30%
Trans Fat 0g
Sodium 572.6mg 23%
Total Carbohydrate 33.3g 11%
Dietary Fiber 1.6g 6%
Sugars 7.5g
Protein 9.7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

To maintain the light and fluffy texture of the pancakes, avoid overmixing the batter. A few lumps are perfectly fine, and overmixing can result in denser pancakes.


Store any leftover pancakes in an airtight container in the refrigerator. Reheat in a toaster or microwave for a quick and convenient breakfast.


This recipe can easily be doubled for a larger gathering or if you want to have extra pancakes on hand for later. Adjust quantities accordingly.