Gluten-Free Pancakes: Lemon Ricotta Nom Nom


One of the first foods I got hysterical about when I got my celiac diagnosis was pancakes. In addition to the fact that they’re a weekend ritual around our pad, I had just perfected a specialty pancake that involved lemon and ricotta that I adapted from MyRecipes.com. Yes, it is RAD. That’s my daughter up there making them, because if (god forbid) something ever happened to my stirring arm, she was being trained to take over the lemon ricotta pancake duties.

So naturally one of my first moves during my Whole Foods shopping spree was to pick up some gluten free pancake mix. I tried a few, and they were okay. (One tip — add water a little bit at a time and test the texture. I found I didn’t need nearly as much water as they called for in either mix.) These mixes definitely do in a pinch, but when I really wanted to get my pancake on I decided to throw some Bob Mill’s all-purpose gluten free flour in there along with that crazy xanthan gum. Voila! My super duper pancakes are back in rotation!

Here’s how you can impress your GF friends with an amazing ‘cake for breakfast (or if you’re not sensitive, just sub regular flour and skip the xanathan gum.)

Ingredients

  • 1 1/2  cups gluten-free all-purpose flour (I love Bob Mill’s, but feel free to experiment
  • 1 teaspoon xanthan gum
  • 2  tablespoons sugar
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1 1/2 cups buttermilk
  • 2  large eggs, separated
  • 1  tablespoon grated lemon peel
  • 1/3  cup  part-skim ricotta cheese
  • Vegetable oil

1. In a large bowl, mix flour, xanthan gum, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. I find that gluten-free products need more cooking time, so it helps to heat the griddle or pan on a higher heat, then turn it down when the pancakes begin to cook. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2-3 minutes; turn cakes with a wide spatula and brown other sides, 2 to 3 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Eat ‘em up like you’re a normal consumer of bread products.

4 Comments

Filed under Celiac Disease, Recipes

4 responses to “Gluten-Free Pancakes: Lemon Ricotta Nom Nom

  1. Pingback: It’s Official, Gluten-Free is Hella’ Trendy | Gluten Is My Bitch

  2. Pingback: Some Gluten-Free Easter Brunch + Advice | Gluten Is My Bitch

  3. I will have to try these. They sound yummy, although I am not a big fan of ricotta cheese and most of the time when I am making pancakes it’s at the butt crack of dawn making them for my dad before my goes to work and I’m not awake enough to care if I whip the egg whites or not. But on a day when I’m actually feeling up to the challenge, I am gonna try them…but I may just wait until mid-morning when I have had enough coffee in me to actually follow the directions without messing them up! And I’ll even blog about my results on my own blog.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s