My healthyish ricotta pancakes are made using wholemeal spelt flour, eggs, milk, fresh ricotta and baking powder. That’s it! I have added no sugar because if you are going to smother them in maple – like I have, then it really isn’t required. But if you prefer, add your sweetener of choice to the mix.
Unlike some recipes that require you to whip you egg whites I haven’t done that either, but thanks to the fresh ricotta they are still light and fluffy.
You can also add berries, I threw a few blueberries in mine this morning but they are optional. Try adding strawberries, or even thinly sliced apple or pear.
Looking for more ricotta recipes?
Healthyish Ricotta Pancakes
- 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
If you make my healthyish ricotta pancakes, be sure to take a picture and upload to Instagram with the hashtag #littlebigh. I’d love to see your creation. xx