This recipe makes about 16 palm sized pancakes. I definitely do not recommend making them any large as they do not bind the same way gluten pancakes do.
1t coconut oil (or whatever emollient you choose)
1 1/2c cooked quinoa (I like the tricolor for variety, but use whatever available)
1/2t baking powder
1/2t vanilla extract
1c part skim ricotta cheese
1/2t vanilla extract
1 lemon (1t zest plust 1T juice)
Heat a skillet over medium heat and add enough oil just to evenly coat the pan. Mix all other ingredients evenly in a large bowl. Use a ladle to pour out 3 pancakes each on the pan, making them no larger than the size of your palm. These pancakes do not bubble when they are ready to be flipped so please check them after about 2 mins on each side. You will have to swiftly slip the spatula underneath the pancake in order to make it stay in tact. These pancakes are extremely… docile and need to have extra care during flipping.
While pancakes are cooking put the ricotta and vanilla into a bowl and whip with a whisk for about a minute– just enough to slightly lighten the consistency. Wash the lemon well and zest the the peel of it, making sure not to get any of the white rind which will make it bitter. Now slice the lemon in half and juice it, removing any pits. Combine zest, juice and honey in a small saucepan over low heat and stir until the mixture slightly bubbles. Remove from heat.
Continue making pancakes, adding a touch of oil every new batch to avoid sticking to the pan.
In the photo above I arranged the pancakes like fallen dominos in the shape of a circle. You can stack them however you like, although I would recommend layering a dollop of ricotta between each layer if you are stacking them evenly on top of one another. Take a teaspoon and carefully spoon the ricotta over the pancakes in whatever fashion you like. Take the lemon mixture (gastrique) and drizzle it directly over the ricotta to make it melt slightly. Use as much or as little as you’d like depending on how sweet you like your pancakes.