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.
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.
If you’re freaked by green stuff in your pancakes:
1. Get over it.
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.
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.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.