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. Continue Reading…
