6 Servings (3 pancakes per serving)
- 1 (10 oz) jar of CherryMan Maraschinos, chopped and drained
- 1 ¼ c all-purpose gluten-free flour
- 2 ½ tsp baking powder
- ¼ tsp sea salt
- 1 large egg, lightly beaten
- 1 c 1% milk
- 1 tbs. brown sugar
- 1/3 c whole-milk ricotta cheese
- Zest of 1 medium lemon (optional)
In a medium bowl, whisk flour, baking powder, and salt.
In a small bowl, whisk milk, oil, and brown sugar until thoroughly combined. Pour into dry mixture and gently stir just until combined. Fold in ricotta, cherries, and lemon zest until evenly distributed throughout batter.
Warm a large nonstick skillet over medium heat. Spray with cooking oil, and pour ? cup (2 tablespoons) batter per pancake directly onto skillet or into a metal heart shaped cookie cutter placed on skillet. Cook until bubbles begin to form on top, then flip and cook until done, about an additional minute. Repeat the process with remaining batter, adding additional cooking spray as needed to prevent sticking.
Calories 210 Fat 6 g Sodium 380 mg Carbohydrate 34 g Fiber 3 g Sugars 12 g Protein 8 g