This year Mother’s Day has much more meaning for me than in years past.  Why you ask?  In April, I almost lost my mom.   My mom and I have always been close, and so when it looked like she might not make it, reality set in for me.  We’re all so busy with our lives, sometimes we forget just how short life can really be.  So when my mom asked me this week if I would make her ricotta pancakes of course I said yes.

I created this recipe last year and it really just is an awesome gluten-free pancake and I am sharing it here with you in the hopes you’ll make it for your mom this Mother’s Day!

Ingredients:

1/2 cup gluten-free all-purpose flour

1/2 teaspoon of baking soda

1 tablespoon of brown sugar (palm sugar can be used for low-glycemic alternative)

6 medium eggs separated (farm fresh preferably)

1 1/2 cup of ricotta cheese (as fresh as possible)

Zest of 1/2 an orange (lemon can be substituted as well)

Butter

Directions:

Measure out all of your ingredients and separate eggs, as this will make the preparation more seamless.  Using either a stand mixer or a bowl/whisk add ricotta cheese, baking soda, salt, orange zest and egg yolks, thoroughly combining on slow to medium speed.  If using a stand mixer, remove mixture and place into a large mixing bowl and set aside.  Sift in gluten-free flour separately into batter.

Wash out the stand mixer bowl and whisk attachment, making sure to completely dry in the inside of the bowl.  Make sure the mixing bowl is cool after washing.  You can throw into the freezer for a few minutes to cool off.  Next place the egg whites into the mixing bowl, beating the egg whites until they begin to form peaks.  You want the egg whites to be firm but supple.  This is a critical part of the recipe, as the whipped egg whites add the lightness to the pancakes.  Once the egg whites have reached their peak perfection, slowly fold the egg whites into the ricotta mixture in the large mixing bowl by hand.  It¬â„¢s important to slowly incorporate the egg whites so the result is a light and fluffy pancake.

Heat a griddle, cast-iron or non-stick pan over medium-high heat.  Cooking surface is ready when a drop of water sizzles away completely.  Lower the heat to medium, and place enough butter to coat the griddle or bottom of pan.  Slowly drop the batter on to the griddle or pan (1/2 cup measuring cup works well and creates perfect size pancake). Make sure not to overcrowd the griddle or pan.  The pancakes will begin to set-up around the edges and puff up creating little bubbles on the surface. Flip the pancake over and cook another 1-2 minutes.  Repeat until remaining batter is completely used.

You can keep the pancakes warm in the oven at 150-200°F while you finish off the remaining batter or serve at once with your favorite topping.

Tip: I prefer fresh fruit or preserves on my pancakes, but the perfect maple syrup will do just fine.