Cannoli is an Italian dessert, tubes of crisp pastry, filled with sweetened ricotta cheese. Ricotta makes the most incredible pancakes. Also sweetened with sugar, these gluten free ricotta pancakes may be made extra-fluffy or traditional. Top them with a fruit puree or pure maple syrup. (Some traditional syrups contain gluten.) Serve your gluten free cannoli pancakes for breakfast or brunch. Your guests will not only be impressed, but they’ll be trying to guess the ingredients. The best part is that’ll never know they’re gluten free. They truly add a new definition to gluten free pancakes.
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Fluffy, light, and creamy gluten free pancakes made in the spirit of cannoli, the Italian dessert. Fold in mini chocolate chips or garnish with them, to emulate cannoli. However, plain, these are incredible.
Ingredients:
- 1 cup gluten free ricotta cheese
- 1 cup rice flour (white or brown)
- 1/2 teaspoon gluten free baking powder (Rumford's or Featherweight for corn-free)
- 1 1/2 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 3/4 cup milk (I used non-fat)
- 2 large eggs, separated (separation optional)
- 1/2 teaspoon pure vanilla extract
- Mini gluten free semi-sweet chocolate chips (Nestle's) (optional)
- Oil, for the pan
Instructions:
- To a small bowl, add rice flour, baking powder, sugar, and salt; and whisk to combine.
- In the bowl of your electric mixer, beat together ricotta, milk, eggs, and vanilla extract until frothy and slightly thickened.
- Add flour and beat on medium-low speed until combined. Set aside for 15 minutes for rice flour to soften.
- Fold in mini chocolate chips, if desired.
- Preheat oil in a non-stick skillet.
- Add 1/3 cup of batter per pancake and cook for about 3 minutes or until bubbly on top. Turn over and cook for 1 additional minute. If desired, fry the sides of the pancakes, as well. Repeat this process with the remaining batter.
- Separate the egg whites from the yolks.
- Beat egg whites in the bowl of your mixer on high speed until soft peaks form; and set aside.
- To a small bowl, add rice flour, baking powder, sugar, and salt; and whisk to combine.
- In the clean bowl of your electric mixer, beat together ricotta, milk, egg yolks, and vanilla extract until frothy and slightly thickened.
- Add flour and beat on medium-low speed until combined. Set aside for 15 minutes for rice flour to soften.
- Fold in one-third of the egg whites at a time until you no longer see streaks of egg whites. (To fold in, using a rubber/silicone spatula, strike down in the middle of the batter scoop upward, coming up on the side of the bowl. Turn the bowl a little and repeat this process. This prevents you from popping all of the air pockets in the batter. Stirring pops them easily.)
- Fold in mini chocolate chips, if desired.
- Preheat oil in a non-stick skillet.
- Add 1/3 cup of batter per pancake and cook for about 3 minutes or until bubbly on top. Turn over and cook for 1 additional minute. If desired, fry the sides of the pancakes, as well. Repeat this process with the remaining batter.