What would a weekend be without pancakes? They are a tasty way to treat yourself after a hard week of work. Especially when you get to sip on your favorite freshly brewed coffee… from your own mug… in bed! Yes, that’s what weekends are for. And everyone loves pancakes, at least some version of them, right? I love that there are so many different types. This time delicious ricotta pancakes. For the kids. My personal favorite are buckwheat pancakes, but the kids seem to love fluffy pancakes and because they are boys, they want “filling”. So these ones are full of fluffy goodness and more filling, thanks to ricotta.
Though they still have my influence… just a little. Spelt flour. Albeit white. And unsweetened soy milk, cause I really don’t do the dairy kind of milk. I was traumatized as a child by powdered milk. My mother was allergic, so we didn’t do milk growing up. The powder version was just because everyone was told we need it… “milk does a body good”. So did cod liver oil. That was terrible too. As was my first glass of “real” milk. So, actually, I don’t drink anything white. Not even soy or almond milk. I use it purely for coffee or cooking.
Ricotta pancakes are healthier than you would think
I know, you are thinking cheese when you see “ricotta”. But guess what? It’s high in protein, has a decent amount of calcium and vitamin A, plenty of selenium (think anti-aging!), omega fats, and some much needed vitamin B12 (eggs give you an extra boost too!). Ricotta has got nutritional edge. Yeah, so there’s some good stuff going on with these ricotta pancakes.
- 1 cup white spelt flour (Type 630) (120 g)
- 2 teaspoons phosphate-free baking powder
- 1 x 250 g container ricotta
- 3 eggs
- 1 cup unsweetened soy milk, or feel free to use whole milk (250 ml)
- 1 teaspoon pure vanilla powder
- pinch of sea salt
- coconut oil, or other fat for the pan
- pure maple syrup
- fruit of choice
- hemp seeds (for some added plant-based protein, essential amino acids and omega fatty acids!)
In a large mixing bowl, sift the flour and baking powder.
In a second bowl, whisk together the ricotta, eggs, soya milk, vanilla powder, and salt until smooth.
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.
Heat a large skillet over medium heat. Add a little coconut oil. Pour 1/4 cup (a small scoop) of pancake mixture into pan, spreading it out to form a small pancake (about 3 pancakes should fit in a large skillet). 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.
Transfer cooked pancakes to a plate and repeat with the remainder of the batter, adding more coconut oil to pan as needed.
Top the pancakes with your favorite fruit or simply with a drizzle of pure maple syrup or honey.
- For best results, make sure the skillet is hot before starting to cook the ricotta pancakes.
- I used unsweetened soy milk in this recipe, since I only use plant-based milks, but regular milk would also be fine. All-purpose flour is also fine if that’s what you have on hand.
- The price of vanilla has sky-rocketed, but I love it so buy it nonetheless, but feel free to reduce the amount, or skip it and add a some freshly grated lemon zest and a squeeze of lemon. This is also a tasty addition to ricotta pancakes.
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