Gluten free ricotta pancakes (xanthan gum free, nut free)
Makes 9-11 pancakes which serves 3-4 people depending on appetite (these are very filling)*Tablespoons are in Australian tablespoons, which are 20ml as opposed to the more common 15ml. Use ml for international accuracy.
Ingredients
Wet ingredients:
- 500 g ricotta (see notes)
- 2 extra large eggs 45-55g, weighed out of shell
- 75 g caster sugar
- 40 ml (2 tablespoons)* neutral oil
To finish:
- 175 g fine white rice flour
- 25 g tapioca flour
- 1/4 teaspoon (1.5g) baking soda (not baking powder)
- Pinch of fine salt
- Lemon zest optional to taste
- 20-60 ml (1-3 tablespoons)* milk of choice to achieve the right batter consistency
- Vanilla bean extract or paste optional to taste
To cook/serve:
- Neutral oil for frying (optional)
Instructions
- Blend the wet ingredients in a food processor until smooth. Set aside.
- Whisk together the flours, baking soda, salt and optional lemon zest in a medium mixing bowl.
- Pour the blended mixture into the dry ingredients, scraping as much batter as possible from the blender.
- Whisk to combine, then assess your batter. The ideal consistency for these pancakes is just spoonable. The batter should not be so thick that it doesn’t drizzle off the spoon. However, it also shouldn’t be too runny that it doesn’t stay on the spoon. I like to spoon the batter into the pan, then have the ability to spread it with ease into the shape I want without it spreading by itself. That is the consistency I aim for.
- Add milk to reach this consistency (if you need to) and the vanilla, if you are using it.
- Heat a good quality pan thoroughly over a medium heat. Once thoroughly heated, turn the heat down and add a small amount of oil or butter. Spoon around 2 tablespoons of batter into the pan and use a spoon to spread it to your desired shape. Cook until the top is bubbling, then flip and cook a minute longer. Adjust the heat based on the first pancake before cooking the rest of the pancakes. I generally get about 9-11 pancakes per batch using 2 tablespoons of batter per pancake.
- Serve immediately with toppings of your choice.
Notes
- I used the slightly more liquid variety of ricotta bought in plastic containers at the shops. If you use deli ricotta, drier ricotta or heavily strained ricotta, you will need to use more milk than I have specified. At it to achieve the batter thickness specified in the recipe.
- For low FODMAP ricotta pancakes, use my lactose free ricotta recipe.
- I find that you can cook these pancakes without oil provided the pan is very thoroughly heated prior to use. I recommend using oil for the first pancake and then cooking them straight on the pan if you have no issues.
Tried this recipe?Let us know how it was!