Healthyish Ricotta Pancakes – Little Big H

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Prep Time 5 minutes

Cook Time 10 minutes

  • 1/2 cup wholemeal spelt flour (or whatever flour you prefer)
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp baking powder
  • 125 grams fresh ricotta
  • coconut oil for cooking
  • maple and fresh berries to serve
  • Add the eggs, milk, flour, baking powder to a bowl and whisk to combine. Gently fold through the ricotta (little chunks are good). Also add blueberries if using. Let the mixture rest for 5-10 minutes.
  • Heat oil in a frying pan over medium heat. Using a large spoon add pancake mixture to the pan in your desired size.  Cook until bubbles appear on the surface. Flip and cook for a further 2 minutes.  Repeat with the remaining mixture.
  • Serve pancakes with maple and fresh berries

This recipe doesn’t use any sugar.  If you like your pancakes sweet, add a sweetener of your choice.  If you want extra fluffy pancakes, seperate your egg white and whisk.  Fold through the egg whites along with the ricotta.