Gluten Free Ricotta Pancakes


Servings 6
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.2 based on 6 ratings.


  • 1/3 tsp Xanthan Gum
  • 1/3 cup Sugar
  • 1 tsp Baking Powder
  • 2 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

Nutrition Information

Qty per
149g serve
Qty per
Energy 205.39166666667kcalcal 137.60328760589kcalcal
Protein 3.1825gg 2.1321335471534gg
Fat (total) 7.9758333333333gg 5.3434538307947gg
 - saturated 0.87916666666667gg 0.58900259027149gg
Carbohydrate 31.941966666667gg 21.399697939373gg
 - sugars 12.944666666667gg 8.6723513139727gg
Dietary Fibre 1.9566666666667gg 1.3108796985379gg
Sodium 25.026666666667mgmg 16.766754304297mgmg

Nutritional information does not include the following ingredients: Eggs, Ricotta cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.


  1. Best eaten fresh. Not suitable for freezing.

  2. Xanthan gum is available from health food shops

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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