Ricotta Pancakes w/ seasonal fruit

Ricotta Pancakes w/ seasonal fruit

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.

* 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