Gluten Free Ricotta Hotcakes
This has been a favorite recipe of mine for about 10 years when I designed it for my husband who loves pancakes. Top with fresh seasonal fruit and serve with natural yoghurt.
Makes 8 delicious pancakes
3 eggs
1 tablespoon linseed / flaxseed ground
1 ½ cups almond meal
1 tsp gluten free baking powder
125 g (1/2 cup) good quality deli style ricotta
1/2 cup milk (almond or low fat dairy)
Combine eggs, milk and linseed. Add the almond meal and baking powder. Add ricotta and break it up into the pancake mixture.
Heat a non – stick pan over a medium heat with a little olive oil and spoon in the pancake mix, 2 tbsp or mix per person.
Flatten the top out slightly from each pancake.
Turn down the heat and cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve with thick organic natural yoghurt , banana or strawberrries + a little honey
Nutrition per hotcake: not including banana yoghurt + honey
Protein: 8.8 g
Carbs: 1.8 g
total fat: 12 g
saturated: 2.5 g
Calories: 169
fiber: 1.6 g
I just wanted to ask,do you have a favourite brand of yogurt you like to buy?There are so many different ones out there.I know to look for a natural organic yogurt preferably with pro-biotics but reading the nutritional info-the fat and sugar contents can be quite different.Would love to get your advice on this one.
Hi Ali
my favorite is Jalna biodynamic yoghurt. It has a lovely mild taste and marries perfectly with a light drizzle of honey. x
Hi Teresa
Do happen to now the nutritional stats of this recipe – it looks great by the way!
Mel
Have a read at the bottom of the recipe Mel. I hope you enjoy making and eating them
x
Hi
Great recipes! I use buckwheat flour for pancakes, seems to work well but they are a bit dense, might try adding some almond meal.
Hi,
I just wanted to ask what the nutritional statistics are for these hoecakes, not including the banana part.
Thanks