Fluffy ricotta pancakes are a great treat on the weekends. Filling and protein-rich, serve with your favorite fruit and a drizzle of pure maple syrup or honey.
1cupwhite spelt flour(Type 630) (120 g)
2teaspoonsphosphate-free baking powder
1x 250 g container ricotta
1cupunsweetened soy milk,or feel free to use whole milk (250 ml)
1teaspoonpure vanilla powder
pinchof 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.