Low FODMAP ricotta pancakes

This is a slightly adapted The Kitchn recipe. Link to non-gluten free recipe https://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085


  • 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.


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