Who doesn’t like pancakes I don’t believe him. I think they can be the most amazing breakfast and so indulging as well…especially if you “soak” them in chocolate spread as we usually do. But thankfully, I have this amazing recipe which uses ricotta cheese which contains higher amounts of protein than fat (as it’s mainly made of whey cheese which is a by product of cheese making – so an amazing sustainability story:) ). I love using sprouted buckwheat flour for this as it’s gluten free and the fact that has been sprouted means the anti-nutrients have been mainly neutralized.
Ingredients (serves 2)
- 250 g (1 tub) of ricotta
- 2 organic eggs
- 5 tablespoons of sprouted buckwheat flour (or any sprouted gluten free flour)
- 4 tablespoons of full fat organic milk
- A handful of frozen or fresh in season blueberries
- virgin cold pressed coconut oil
- Organic honey
- A few dollops of organic full fat yogurt to serve
Mix either by hand or using an electric mixer the ricotta, eggs, flour and milk until you get a smooth, thick batter. It should just hold on the spoon when poured. If necessary add more milk.
In a very hot frying pan melt ½ a teaspoon of coconut oil. Take a few spoonfuls of batter and in a circular motion spread the batter in a round shape. You can make 2-3 at a time depending how big your pan is. Don’t worry if it’s not perfectly round…looks more homemade:). Scatter a few blueberries on the batter. The reason for doing it at this stage is because you can evenly spread them. After 1 min carefully turn the pancake around using a palette.
Stack the pancakes on top of each other, scatter the remaining blueberries, a few dollops of yogurt and a drizzle or honey. Or why not use some of the homemade chocolate hazelnut butter posted a while back!
Give it a try and let me know what you think! YUM YUM:).