Ricotta Pancakes
An easy slow Sunday morning recipe, best served with coffee!
- 1 cup wholemeal or white spelt flour
- 2 tsp baking powder
- 2 eggs
- 250g Farm Fresh ricotta
- 1 cup nut, soy or oat milk
- 1 tsp vanilla essence
- Pinch of salt
- Zest from one lemon
To serve
- Maple syrup or Honey
- Seasonal Fruit
- Extra Lemon zest
1. In a large mixing bowl, sift the flour and baking powder.
2. In a second bowl, whisk together the ricotta, eggs, milk, vanilla essence, and salt until smooth.
3. Make a well in the centre of the flour mixture and add the ricotta mixture. Whisk together until smooth and just incorporated. Be careful not to over mix.
4. Heat a large pan over medium heat with a little coconut oil. Pour a small scoop of pancake mixture into pan, about 3 pancakes should fit in a large pan. Cook the pancakes for 1-2 minutes or until bubbles form on the surface. Turn and cook for a further minute or until browned and cooked through.
5. Transfer cooked pancakes to a plate and repeat with the remainder of the batter, adding more coconut oil to pan as needed.
6. Top the pancakes with your favourite fruit, a bit of extra lemon zest or simply with a drizzle of pure maple syrup or honey.
Notes
* For best results, make sure the pan is hot before starting to cook the ricotta pancakes.
* Use regular milk and all purpose flour is also fine if thats what you have on hand.
* They are delicious the next day with a spread of real food jam!
Recipe and images by
Holly APD & Nutritionist @paradise_pantry
