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Healthyish Ricotta Pancakes

My healthyish ricotta pancakes are simple to make and are light and fluffy. Made using wholemeal flour, eggs, milk, fresh ricotta and baking powder. That's it.

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.

My healthyish ricotta pancakes are simple to make and are light and fluffy. Made using wholemeal flour, eggs, milk, fresh ricotta and baking powder. That's it.

Looking for more ricotta recipes?

What about my Tuscan kale and ricotta pie, or my pine nut and ricotta pastries, or for a sweet version these jam filled ones – they both use an easy to make ricotta pastry that you will love.

My healthyish ricotta pancakes are simple to make and are light and fluffy. Made using wholemeal flour, eggs, milk, fresh ricotta and baking powder. That's it.
Print Pin
5 from 6 votes

Healthyish Ricotta Pancakes

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

  • 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

Instructions

  • 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

Notes

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.  
love Little Big H

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

May 1, 2020Cristie

Related

Previous Post: « Caramelised Onion and Tomato Quiche
Next Post: Mum’s Rissoles »

Reader Interactions

Comments

  1. Mirlene

    May 2, 2020 at 1:26 am

    5 stars
    Oh yum, this is just the perfect way to start a day! Fantastic pancakes that are an absolute must to try – adding this recipe to my list!

    Reply
  2. Noelle

    May 2, 2020 at 1:34 am

    5 stars
    These were delicious! I love the use of ricotta, never thought of using it before for pancakes!!

    Reply
  3. Erika

    May 2, 2020 at 1:35 am

    5 stars
    I’ve never tried adding ricotta to pancakes before. This sounds delicious!

    Reply
  4. Dannii

    May 2, 2020 at 1:54 am

    5 stars
    These pancakes look so light and fluffy. I can’t wait to try them.

    Reply
  5. Toni

    May 2, 2020 at 2:20 am

    5 stars
    Such a perfect day starter!! My kids really loved it!

    Reply
  6. jeena

    August 27, 2021 at 1:18 pm

    5 stars
    YEAHHHHHHHHHHHHHH AM TRY THIS IN LAST DINER ITS SUPPER COOL TO EAT
    MY KIDS AND FAMILY REALLY LIKE IT ,,,
    THANK YOU SO MUCH

    Reply
    • Cristie

      September 4, 2021 at 8:40 pm

      Great to hear Jeena, I appreciate the feedback. xx

      Reply

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G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

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