Orange Basil Ricotta Pancakes

These orange basil ricotta pancakes are deliciously sweet and doughy with a touch of summer freshness from the basil.

I remember on occasion, my mom bringing home store bought muffins when we were kids that were a horribly unnatural shade of pinkish orange. I *think* they were called morning glory muffins.

Orange basil ricotta pancakes text

Honestly, it doesn’t matter what they were called (or, are called, I’m sure they still exist…) but I can still remember how deliciously sweet and orangey each bite was. It was like they could be considered breakfast and dessert in one.

 

Well, I had no intentions of making these pancakes taste like those muffins. I just thought the sound of orange and basil together seemed perfect and since making these coconut ricotta pancakes, I’ve been obsessed with putting ricotta in my pancakes, it just keeps them so moist and doughy but, with the first bite I thought, holy morning glory muffin. Seriously, the taste is dead on just with a hint of freshness from the basil.

Orange ricotta pancakes

If you’re freaked by green stuff in your pancakes:

1. Get over it.

but,

2. If you don’t have an overflowing pot of basil like me right now you could leave it out. I’m not suggesting this however, just stating a fact.

Ricotta pancakes with orange and basil

Oh, and they’re gluten free if that’s your thing because I’ve totally become that girl that doesn’t need to eat GF but really enjoys baking that way. Honestly, I just LOVE this flour. But unlike the Jimmy Fallon skit, at least I can tell you what gluten actually is.

Serves 2-3     adjust servings

Orange basil ricotta pancakes

Cook Time 15 min 2017-05-29T00:15:00+00:00Prep Time
Preparation 5 min 2017-05-29T00:05:00+00:00Cook Time
Total Time 20 mins 2017-05-29T00:20:00+00:00 Total Time

These orange basil ricotta pancakes are deliciously sweet and doughy with a touch of summer freshness from the basil.

Ingredients

  • 1 cup gluten free baking flour
  • 1/2 cup cashew flour (or almond flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • zest of 1/2 an orange
  • 2 tablespoons chopped basil
  • 1 egg
  • 1/2 cup whole milk ricotta
  • juice of 1/2 an orange
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 tablespoons butter, melted
  • 3/4 cup whole milk

Instructions

  1. Heat a pancake griddle over medium heat.
  2. Combine all the dry ingredients in a large bowl.
  3. Whisk together all wet ingredients in a small bowl.
  4. Pour the wet ingredients into the dry and mix together.
  5. Once hot, grease the griddle with butter or cooking spray.
  6. Spoon batter onto griddle in a circle (batter is on the thicker side so you may have to help spread it out with the back of the spoon) and cook for 1-2 minutes per side.
  7. Serve with additional maple syrup.

Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

10 Comments

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  3. Kari Kechter

    Outstanding! I just made these for breakfast and they are the first GF pancakes that actually don’t taste GF. Thank you so much! I love the orange and basil flavor and had to stop myself from eating all of them.

    Thank you again for sharing!
    Kari

    Reply
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  6. Liz Andrew

    my boyfriend pruned a bunch of basil leaves from my plant this morning and this was the perfect way to use them – these were delicious.

    Reply
  7. Tiffany

    I know it’s silly to completely change a recipe and then complain about the results, but I wanted to let you, and your readers, know what I did and what happened. I was out of almond flour so used coconut. I doubled the recipe but didn’t have enough ricotta so I added some artisan plain greek yogurt. I also needed to use up some organic cream in the fridge so used that instead of milk. All that resulted in thick, thick batter so I added several more splashes of whole milk to thin it out some. Still so thick though that it was taking a long time to cook the pancakes through, even doing very small little pancakes, before they were burnt on the bottoms. Finally, I hit upon the solution . . . butter the pan, pour three small pancakes and COVER the pan until they cook mostly through and fluff up, then flip them, cover and cook for a bit more. Just lovely. Very filling. I’ll make them again, especially now that I’ve figured out the technique. Thanks!

    Reply
    1. Running to the Kitchen Post author

      Glad you made it work in the end! For future reference, coconut flour and almond flour are not interchangeable at all. Coconut flour is pretty much like a sponge and absorbs tons more liquid than the same amount of almond flour. That was definitely the biggest contributing factor to the thickness of the batter. You’d be better served in the future using another nut flour (if you don’t have any, just grind your own nuts in a food processor or blender until flour like consistency).

      Reply

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