Low-FODMAP Lemon Ricotta Pancakes; Gluten-free

Ingredients

• Pancakes

  Plain, frozen, ready-to-heat (includes buttermilk)

  1 pancake or 41g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Almond milk

  Plain

  1 cup or 240g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Ricotta cheese

  Whole milk

  ½ cup or 124g

• Vanilla extract

  1 tsp or 4g

• Lemon zest

  100g

• Butter

  Unsalted

  2 tbsp or 28g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Lemon pudding

  Dry mix, regular, prepared with sugar, egg yolk and water

  100g

Directions

1. Place a large skillet over medium heat to begin warming and then add a little oil to warm Mix your Bisquick and sugar in a medium bowl to combine In a large bowl, whisk the eggs and low-FODMAP milk together, then whisk in vanilla, lemon zest, and lemon juice Add the lemon ingredients slowly to temper the mixture Add the slightly cooled melted butter and mix to combine again, then fold in ricotta gently Slowly add the GF Bisquick mixture a little at a time until combined When your skillet is hot, pour 1/4 cup size pancakes on the skillet Watch edges closely and flip these when golden brown When cooked, transfer to a plate until they are all completed cooking Dust with confectioner's sugar and serve with additional butter and lemon slices
2. Recipe by: Rachel Pauls Food (source: https://www.rachelpaulsfood.com/low-fodmap-lemon-ricotta-pancakes-gluten-free/)

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