gluten free strawberry ricotta pancakes

I have no idea why I haven’t tried making gluten free pancakes before. Breakfast has always been my favorite meal, with french toast and pancakes topping the list. But I haven’t attempted either since I have gone gluten free. Maybe it was fear that I would not be able to create a satisfactory substitute for the “real thing”. And I wasn’t ready to accept a life without pancakes and french toast.

But when I saw this Whole Foods recipe for strawberry ricotta pancakes the other day, and with Brian having just come home from the strawberry farm with a load of berries, a tub of ricotta in our fridge (not something we normally have on hand), and my sister-in-law coming over for Saturday brunch, it seemed like a sign. A sign that I was supposed to give pancakes a try. Boy am I glad I did! These pancakes were just the right combination of heartiness from the whole grain flours, lightness from the ricotta cheese, and sweetness from the strawberries. They didn’t even really need maple syrup, although I won’t judge you if you add some. I don’t know what I was so afraid of.

strawberry ricotta pancakes
adapted from this Whole Foods recipe

75 grams whole grain gluten free flour mix
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
3 eggs
3/4 cup milk
3/4 teaspoon vanilla extract
2 cups diced strawberries
Butter or oil for the griddle

Combine the flour, sugar, baking powder, and salt in a medium bowl. Combine the cheese, eggs, milk, and vanilla extract in a separate bowl.

Pour the wet ingredients into the dry ingredients and mix until combined. Add the strawberries and give another stir. 

Heat the oil or butter in a skillet or griddle over medium heat. Pour a ladle-full of pancake batter onto the hot skillet. Once it starts to bubble and the bottom side starts to brown, flip the pancake and cook until brown on the other side. If after the first pancake or two you think the batter is too runny, add some more flour; if it’s too thick, add some more milk. Then continue cooking the pancakes in batches until the batter is gone.

Serve with berries and/or maple syrup.
Makes about 12 pancakes.

One of the most useful gifts we got for our wedding was this mixing bowl with a handle and a spout. Instead of using a ladle to scoop out the batter (which will inevitably leave drips and drops of pancake batter on the griddle, stove, and counter top), you can just pour directly from the bowl onto the griddle. No mess, no dirty ladles. This bowl is also crucial for pouring muffin batter into muffin tins.

On Saturday afternoon, having a bunch of strawberries left over from the pancakes and a party to go to with nothing to bring, I also made these strawberry muffins.

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4 Responses to gluten free strawberry ricotta pancakes

  1. Beth B says:

    Hey!!! i am pretty sure i gave you that mixing bowl with the handle!! 🙂

  2. krogers22 says:

    Thanks, we love it! And I’m talking SERIOUS love.

  3. Betsy says:

    These were delicious pancakes. I can’t wait to come over again for breakfast!

  4. krogers22 says:

    Thanks, m’dear! Hope to see you soon!

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