- 250g drained ricotta cheese
- 110g store bought gluten free flour
- 20g tapioca flour
- 1 teaspoon baking powder
- 25g caster sugar
- 1/4 teaspoon fine salt
- 180 ml almond milk
- 2 large eggs, separated and an egg white
- 1/2 tablespoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- a knob of butter, melted
You might want to buy more than the required amount of ricotta, in case it has a lot of liquid. If it does, drain it using cheesecloth.
Sieve together flours, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until combined.
Beat the egg whites with the vinegar until stiff peaks form and using a silicone spatula, fold into the batter.
Heat a non stick pan over medium-high heat. Melt and swirl a small amount of butter in the pan, just enough to coat the surface.
Pour batter with a soup ladle into the pan and cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve hot with your favourite toppings and sauces. I had mine with red currant, sweet tahini sauce and honey.