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Gluten free Pumpkin and Ricotta Pancakes

Gluten free Pumpkin and Ricotta Pancakes

Preparation: 15 minutes, Cooking: 20 minutes, Total: 35 minutes

Serves 2-4

Makes about 8-10  1cm thick x 10cm wide pancakes


  • 4 eggs, separated
  • 250g butternut pumpkin, mashed
  • 250g ricotta cheese
  • 50ml milk
  • 1t ground cinnamon
  • ½ t ground cloves
  • ½ t ground nutmeg
  • ½ t ground ginger
  • 150g gluten-free flour
  • 2t baking powder
  • 1t bicarbonate of soda
  • Pinch of salt


  • 200ml honey
  • 1 stick cinnamon
  • 1 bay leaf
  • 5 sticks thyme leaves
  • 50ml water


  1. Preheat the oven to 80*C.
  2. Place the yolks, pumpkin mash, ricotta, milk and spices in food processor and process until smooth.
  3. Mix the flour, baking powder, bicarbonate of soda, and salt in a separate bowl.
  4. Fold the dry ingredients into the wet ingredients gently, allowing some lumping.
  5. Whisk the egg whites in a clean bowl till soft peaks form.
  6. Gently stir through about 1/3 of the egg white into the batter, then stir in the remaining egg white.
  7. Heat a non-stick pan over medium-low heat, add just enough coconut oil to coat, and scoop a couple of tablespoons of the mixture into the pan per pancake. Cook until bubbles start to form on the edges, and the bottom is a golden colour.Flip and cook until golden.  The pancake should be springy when touched in the centre. Repeat with the rest of the batter.
  8. Keep the pancakes warm until all the batter is cooked.
  9. For the syrup, place all the ingredients in a small pot and warm through. Allow to infuse, strain and serve with pancakes, along with some nuts, berries, crème fraiche or any other dressing of choice.

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