These gluten free hotcakes are packed with goodness to start your day right with a balance of protein, carbohydrate and good fat. Delicious and healthy, with hints of berry, vanilla and lemon.
- 1 tsp gluten free baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 1 cup ground rice flour
- 1/4 cup Balance 100% Whey Natural - Unflavoured
- 1/4 cup Healtheries LSA Super Grains
- 4 eggs, separated
- 1/4 cup reduced fat milk
- 2 cups reduced fat plain greek yoghurt
- 1 tsp vanilla extract
- Zest of one lemon
- 1 cup reduced fat ricotta cheese
- Optional berries + honey to serve
Step 1: Combine all the dry ingredients in a large mixing bowl.
Step 2: Separate the eggs, (reserving egg whites for later use) and using another bowl lightly whisk the egg yolks with the milk and greek yoghurt.
Step 3: Make a well in the dry ingredients and fold the liquid ingredients through. Mix in the vanilla, lemon zest and ricotta cheese.
Step 4: Just before cooking, beat or whisk the egg whites until they form soft peaks. Gently fold through the batter.
Step 5: Heat a frying pan over medium heat and spray lightly with oil. Drop spoonfuls of the mixture into the pan. Cook
each side for about 1 minute until golden and the mixture is fully set through the centre.
Step 6: Transfer hot cakes to a cooling rack once cooked. Repeat to cook all the mixture, to the pan between batches.