Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 25 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

Nutrition per 1 portion

Calories 639.6 kcal / 2686.8 kJ

Protein 21.5 g

Fat 26.5 g

Carbohydrates 81.9 g

Fibre 6 g

Saturated Fat 15.6 g

Sodium 456.1 mg

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...

Camille carrot and almond cakes

Camille carrot and almond cakes

1 h 10 min

Chocolate spelt biscuits

Chocolate spelt biscuits

5 h 10 min

Cashew bread French toast

Cashew bread French toast

1 h 40 min

Wholefood pancakes with vanilla and cinnamon poached apples

Wholefood pancakes with vanilla and cinnamon poached apples

1 h 25 min

Poppy seed and apple cake

Poppy seed and apple cake

2 h 10 min

Pear and chocolate frangipane

Pear and chocolate frangipane

2 h

Rhubarb and blackberry breakfast tart

Rhubarb and blackberry breakfast tart

2 h 20 min

Peach and plum upside-down cake

Peach and plum upside-down cake

50 min

Pear blueberry quinoa crumbles

Pear blueberry quinoa crumbles

35 min

Almond and pear tart

Almond and pear tart

40 min

Apple cinnamon muffins

Apple cinnamon muffins

40 min

Better-for-you banana pancakes

Better-for-you banana pancakes

30 min