Easter is just a few days away and it’s the perfect time to entertain family and friends with a hearty and spring inspired brunch! A spin off the classic pancakes, these ricotta cornbread hotcakes are gluten free but still flavourful and full of moisture with the help of the ricotta cheese.
I found I liked them served best with a heap of lemon greek yogurt and lots of maple syrup and berries! The best part you can cut bananas or have berries or even make it savoury with sauteed mushrooms, tomatoes and goat cheese for a “build your own” type of option. And the best part of this recipe, if you have leftovers you can save them for a delicious cornbread and roasted brussel sprout salad for Easter dinner (which I plan on making this weekend!).
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 1/4 cup yellow cornmeal
- 1 cup rice flour Substitute normal flour if preferred
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup ricotta cheese
- 1 cup skimmed milk
- 1/4 cup melted butter or oil I used maple butter to give a sweeter flavour
Ingredients
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Instructions
- Preheat griddle or skillet
- In a large bowl, add all dry ingredients and then mix the remainder of ingredients and mix until smooth.
- Pour mix on the skillet to make a 6" pancake, flip when golden.
- Serve and enjoy hot with all the fun sides you come up with!
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