Summary
Servings
6
Time Needed
Prep
Cook
Ingredients
9
Difficulty
Easy
Ingredients
- 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 100g |
|
---|---|---|
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.
Method
-
Best eaten fresh. Not suitable for freezing.
-
Xanthan gum is available from health food shops