Gluten Free Ricotta Pancakes
By Jody Allen
Gluten Free Ricotta Pancakes
I recently bought a gluten free packet of gluten free pancakes, and quite frankly they were crap. They were dry and broke apart in the pan and I ended up feeding them to the dog. Who didn’t eat them either. Homemade is definitely best when it comes to gluten free.
serves
6time needed
prep cookingredients
9difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 124g serve |
Qty per 100g |
|
| Energy | 1185kJ | 956kJ |
| Protein | 6.4g | 5.2g |
| Fat,total | 10.2g | 8.2g |
| -saturated | 2.27g | 1.83g |
| Carbohydrate | 33g | 27g |
| -sugars | 13g | 10.5g |
| Dietary Fibre | 1.96g | 1.58g |
| Sodium | 53mg | 43mg |
Ingredients
- 1/3 tsp Xanthan Gum
- 1/3 cup Sugar
- 1 tsp Baking Powder
- 2 large Eggs beaten
- 1 cup Ricotta Cheese
- 1/2 cup Milk don't use no fat milk
- 3 tbsp Vegetable Oil
- 1 0.66 Cup Gluten-free Plain Flour
- 1 Lemon zest only
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Method
Mix flour, xanthan gum, sugar and baking powder, beat to combine. Then add the eggs, ricotta cheese, lemon zest, and milk, beating after each addition. Oil the bottom of non stick pan with vegetable oil.
Pour 1/4 cup of batter in for each pancake. Cook for 4 mins on one side until bubbles appear, then turn over and cook until brown.
Recipes Hints and Tips:
- Best eaten fresh. Not suitable for freezing.
- Xanthan gum is available from health food shops