Gluten Free Vanilla Bean Ricotta Pancakes

INGREDIENTS

2/3 cup

basic xanthan gum-free gluten free flour blend (61 grams superfine white rice flour + 21 grams potato starch + 11 grams tapioca starch/flour)

1/4 cup

sugar

1 tsp

baking powder

eggs (120 g, out of shell) at room temperature, beaten

Seeds from 1/2 vanilla bean

1 cup

low-moisture ricotta cheese (part-skim or whole milk), at room temperature

1/2 cup

milk, at room temperature

2 tsp

pure vanilla extract