Almond Flour Blueberry Pancakes

Fluffy grain free pancakes made with blanched almond flour and ricotta, studded with fresh blueberries and topped with lemon ricotta cream.

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Prep Time 12

Cook Time 16

Resting Time 10

Total Time 38

Servings: 12 Pancakes

Calories: 486

2 cups blanched superfine almond flour

2 tablespoons arrowroot starch

1 and 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup whole milk ricotta, drained

3 large eggs, room temperature

3 tablespoons whole milk

2 tablespoons pure maple syrup

1 tablespoon unsalted butter, melted and cooled

Finely grated zest of 1 lemon

1 teaspoon vanilla extract

1 and 1/4 cups fresh blueberries, dried

2 tablespoons unsalted butter, for the griddle

1/2 cup whole milk ricotta, room temperature

2 tablespoons pure maple syrup

1 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract

1 a medium mixing bowl for the dry ingredients, a large mixing bowl for the wet, a small bowl for the ricotta topping, a whisk, a rubber spatula, a fine rasp grater, a quarter cup measure or small ladle, a thin flexible metal spatula, a fine mesh sieve, and a large flat nonstick griddle or wide shallow skillet.

Whisk the almond flour, arrowroot, baking powder, and salt, breaking up any lumps.

Whisk the drained ricotta alone until smooth and loose.

Whisk in the eggs one at a time, then the milk, maple syrup, melted butter, lemon zest, and vanilla.

Fold the dry into the wet in about 15 strokes and rest the batter 10 minutes until it thickens and holds a spatula trail.

Heat a griddle over medium low, lower than for wheat pancakes, and butter it lightly.

Spread scant quarter cup rounds to 4 inches, then press 8 to 10 blueberries into each wet surface.

Cook 3 to 4 minutes until the edges set matte and the underside is golden, then flip once and cook 2 to 3 minutes more.

Whisk the ricotta, maple syrup, lemon juice, and vanilla into a smooth topping.

Stack, spoon the lemon ricotta over, scatter remaining blueberries, and dust with powdered sugar.