• 1 tsp Wheat & Gluten Free baking powder
• 3 tbsp sugar
• ½ tsp salt
• 1½ cups Healtheries Rice Flour
• 4 eggs, separated
• ¼ cup reduced fat milk
• 2 cups reduced fat plain Greek yoghurt
• 1 tsp vanilla extract
• finely grated zest of ½ orange
• 1 cup reduced fat ricotta cheese

Makes

Makes 24 hot cakes, serves 6

Method

1. Combine all the dry ingredients in a large mixing bowl.
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.
3. Make a well in the dry ingredients and fold the liquid ingredients through. Mix in the vanilla, orange zest and ricotta cheese.
4. Cover and refrigerate the batter if not cooking at once - can be stored up to 12 hours.
5. Just before cooking, whisk the egg whites until they form soft peaks. Gently fold through the batter.
6. Heat a frying pan over medium heat with 1 tsp of butter or a little 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.
7. Transfer hot cakes to a cooling rack once cooked. Repeat to cook all the mixture, adding a little more butter to the pan between batches.

Serving Suggestions

Serve these hot cakes with sliced fresh fruit and maple syrup for a wonderful gluten-free weekend breakfast or brunch.

Nutritional Information

Average Quantity per Serve (4 hotcakes)