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.
Course
Breakfast
Category
American
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings8small pancakes
Calories137kcal
AutorElle
Ingredients
1cupwhite spelt flour(Type 630) (120 g)
2teaspoonsphosphate-free baking powder
1x 250 g container ricotta
3eggs
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
To serve:
pure maple syrup
fruit of choice
hemp seeds(for some added plant-based protein, essential amino acids and omega fatty acids!)
Method
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.
Notes
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.