Ricotta Hotcakes | Gluten-Free

I battled to find ricotta for these ricotta hotcakes and I wish I had bought more when I found it. These were amazing and Dave and I devoured two each without hesitating. He had his served with crispy bacon and maple syrup, and I used my pear and lemon butter.

Ricotta Hotcakes
Ricotta Hotcakes
Head straight on to the Recipe For Ricotta Hotcakes Ricotta Hotcakes ♥

In my constant attempt to save water I am trying to do less loads of laundry per week. My old washing machine determined the weight of the load and worked out how long to run a cycle for. So for white laundry, which is less than a full load, it would not run a lengthy cycle. It also had a full capacity 30 minute option. For less soiled items such as towels, this was great. My new washing machine works best on full loads. The eco cycle choices are between 15 minutes and 30 minutes, but you cannot fill the machine up for those. The normal cycle is over 2 hours long and the water consumption per load is probably around 42 litres. That amounts to a quarter of our daily allowance. In order to reduce the number of cycles we do per week I have made a few changes.

Today’s inspiration ♥ Recipe For ♥ can be found on Lavender and Lime Share on X
Ricotta HotcakesRicotta Hotcakes

You would expect these ricotta hotcakes to be white. But my friend is farming eggs and as her chickens roam free they eat all sorts of healthy things. What they eat determines the colour of the yolk. And at present they are bright yellow.

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5 from 1 vote

Ricotta Hotcakes

Serve these warm with crispy bacon and maple syrup
Recipe Category: Breakfast
All Rights Reserved: Adapted from The South African Gluten-Free Cookbook page 12


  • 125 g ricotta cheese
  • 90 mls milk
  • 1 egg separated
  • 82 g gluten-free flour
  • 2.5 mls baking powder
  • 15 mls fructose
  • 1.25 mls fine salt
  • Oil for frying


  • Place the ricotta, milk and the egg yolk into a bowl
  • Whisk to combine
  • Sift the flour, baking powder, fructose and salt into the bowl
  • Stir until thoroughly mixed in
  • Whisk the egg white until stiff and fold into the mixture
  • Heat a large non stick frying pan over a medium temperature and add a little bit of oil
  • Pour 2 tablespoons of the mixture into the pan and create a rough circle
  • Repeat until you have used all the mixture
  • As soon as you see a bubble or two forming turn them over
  • Leave to cook until nice and golden brown


Serving: 6g

Disclosure: This recipe forms part of a review and is published with permission. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime October 13:

Dave and I are overseas in the United Kingdom. We will be back at work on the 23rd of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
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