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Inicio Glutenvrije rijstpannenkoekjes met ricotta en citroen

Gluten-free Breakfast Vegetarian Quick Brunch

Cooking gluten-free doesn't have to be dull. These rice pancakes with ricotta and lemon prove that with a few smart ingredients you can put a breakfast on the table that makes everyone happy. The rice flour gives a lovely airy texture, the ricotta keeps them soft inside and the lemon adds that bright little wink that completes the dish. Fry them until golden brown and serve immediately.

Receta

Gluten-free rice pancakes with ricotta and lemon

These gluten-free rice pancakes are surprisingly light and full of flavor. With ricotta and lemon they’re perfect for a breakfast or brunch everyone will enjoy.

Pandilla	Breakfast
Cocina	International
Porciones	2 servings

Tiempo de preparación

Tiempo de preparación	10 min
Endurecer mínimo.	5 min
Total	35 min

Materiales necesarios

Mixing bowl
Whisk or fork
Frying pan
Spatula
Grater
Ladle

Ingredientes

150 g rice flour
1 tsp gluten-free baking powder
1 tbsp sugar
Pinch of salt
250 g ricotta
2 eggs
Zest of 1 lemon
1 tbsp lemon juice
80 ml milk (or plant-based milk)
Butter or neutral oil for frying
Greek yogurt, fresh fruit and honey for serving

How to make gluten-free rice pancakes with ricotta and lemon?

Whisk the rice flour, gluten-free baking powder, salt and sugar together in a large mixing bowl.
Add the ricotta, eggs, lemon zest, lemon juice and milk. Stir gently until you have a smooth batter. Let the batter rest for 5 minutes so the rice flour can absorb the liquid.
Heat a little butter or oil in a frying pan over medium heat.
Spoon a heaped tablespoon of batter per pancake into the pan. Cook 2 to 3 minutes per side until golden brown and cooked through. Do not press them flat.
Keep the cooked pancakes warm under aluminum foil while you cook the rest.
Serve the pancakes immediately with Greek yogurt, fresh fruit and a drizzle of honey. Grate a little extra lemon zest over the top for a fresh finishing touch.

Modo cocina Evita que la pantalla se apague

A good frying pan with even heat distribution really makes a difference when cooking pancakes. It helps them brown nicely on the outside and stay soft inside, without burning or cooking unevenly. Quality really shows in the taste.

Want to vary it? Replace the lemon with orange zest for a different flavor, or fold a handful of blueberries into the batter. These pancakes are also tasty the next day—just warm them briefly in the pan and they’re ready. Enjoy.

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