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.
Gluten Free Ricotta Pancakes
Course: Breakfast, Gluten Free, Lunches u0026amp; Snacks, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.33 tsp Xanthan gum
0.33 cup Sugar
1 tsp Baking powder
2 large Eggs-beaten
1 cup Ricotta cheese
0.5 cup Milk -don’t use no fat milk
3 tbsp Vegetable oil
1 Gluten-free Plain Flour
1 Lemon-zest only
Directions
- 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.
Notes
- Best eaten fresh. Not suitable for freezing.
- Xanthan gum is available from health food shops
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