Cinnamon ricotta pancakes are like a healthy crepe style pancake, thin and delicious. Also gluten free, and perfect when topped with pure maple syrup.
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.
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.
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.
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}.
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
Strawberry Ricotta Sweet Breads
- 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
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In a medium-sized bowl, stir together the ricotta and yogurt until smooth. Add the egg and stir to combine.
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Stir in the vanilla and maple extract and syrup until smooth.
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Add the dry ingredients and stir to combine.
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Heat a skillet over medium to medium-low heat and grease with a few sprays of baking spray.
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Pour about ¼ cup of batter onto the heated skillet and cook for 2-3 minutes per side, until nicely golden brown.
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Place on a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.
