Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 26 ratings

Prep. 45 min

Total 1 h 25 min

5 portions

Ingredients

Dried fruit compote

water
500 g
raw sugar
100 g
cinnamon quill
1
whole cloves
4
lemon zest only (4 x 1 cm pieces), no white pith
1
dried apricots
50 g
dried pears
50 g
pitted prunes
50 g
dried apple
40 g
dried peaches
50 g
vanilla bean paste
1 tsp

Ricotta pancakes

ricotta (see Tips)
440 g
full cream milk
190 g
eggs separated
4
gluten free flour mix (see Tips)
180 g
gluten free baking powder (see Tips)
1 tsp
salt
1 pinch
butter for frying
50 g
yoghurt to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 456.1 mg

Protein 21.5 g

Calories 2686.8 kJ / 639.6 kcal

Fat 26.5 g

Fibre 6 g

Saturated Fat 15.6 g

Carbohydrates 81.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

Show all

Ricotta and banana pancakes with honeycomb butter

1 h 50 min

Vegan porridge with fruits and cinnamon

15 min

Better-for-you banana pancakes

30 min

Toasted muesli

1 h 40 min

Vegetable bake with goat's feta

1 h 30 min

Tropical smoothie bowl with raspberries and hemp seeds

15 min

Caprese omelette

30 min

American-style pancakes

45 min

Dutch baby pancake with fruit and yoghurt

35 min

Wholefood pancakes with vanilla and cinnamon poached apples

1 h 25 min

Grab and go breakfast drink

6 h

Gluten free waffles with maple bacon

1 h

Show all