My baby daughter loved pancakes as finger food and I developed a few different gluten free recipes that I could easily whip up at home. This pea and ricotta gluten free pancake variety is one of her favourites.
You can also make these pancakes with regular flour if you and your child doesn’t have issues with gluten. However, I am coeliac and didn’t want to be cooking regular gluteny pancakes in my kitchen (plus they taste just as good gluten free!).
My pea and ricotta gluten free pancake recipe is brill as it has hidden veggies, protein and fat without much of a salt content. The resulting pancakes are soft and easy to chew. Plus they can be batch cooked and then popped in the freezer.
How Do I Freeze/Reheat These Pea & Ricotta Pancakes?
To freeze, simply layer some non-stick baking paper between each layer of pancakes then defrost in the microwave (approx 15-30 seconds) when you want to use them. Obviously make sure they have cooled or are slightly warm when giving them to your child – microwaving can give them a stealth hot centre.
I’ve Some Leftover Batter – Can I Make a Grown Up Meal Too?
You can also make a nice grown up dinner with these pancakes. Simply top with some chilli flakes, lemon zest and a dollop of creme fraiche. Oh and a side of crispy bacon or halloumi, YESSSS! I love any recipe that saves having to cook a million different dishes for a single family meal.
Gluten Free Pea & Ricotta Pancakes Recipe
You’ll find a full method below, plus some photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at email@example.com or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy these pea and ricotta pancakes, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- 120g gluten free self raising flour
- 1 tsp gluten free baking powder
- 3 medium eggs
- 100g ricotta cheese
- 60ml whole milk
- 220g frozen peas, defrosted and rough blitzed (in a blender or mash them with a fork)
- Sift the gluten free flour and baking powder into a bowl then crack the eggs into the mixing bowl and stir into the flour mix until well combined.
- Next add the milk and ricotta cheese, whisking well to get rid of any lumps in the gluten free pancake batter. You want a nice smooth base mix.
- Add the blitzed frozen peas to the mixture and stir through. Leave the gluten free pea & ricotta pancake batter to rest of 15 minutes, then you can get cooking!
- For baby pancakes, use a couple of teaspoons of mix per pancake. For adult pancakes pour as you will! Cook the pancakes for a couple of minutes over a medium heat then when small air bubbles have popped on the surface, flip them over for a further minute of cooking on the other side.
- Pancake time! Serve straight away (allow to cool if for babies) or freeze and defrost at a later date when you need them.
If you enjoyed this recipe why not try another of my gluten free kids recipes. You can find the full selection via the drop down “Recipes” tab above or try another of my baby weaning gluten free pancake recipes:
Happy cooking! x