Ingredients
- 1 cup white spelt flour (Type 630) (120 g)
- 2 teaspoons phosphate-free baking powder
- 1 x 250 g container ricotta
- 3 eggs
- 1 cup unsweetened soy milk, or feel free to use whole milk (250 ml)
- 1 teaspoon pure vanilla powder
- pinch of sea salt
- coconut oil, or other fat for the pan
To serve:
- pure maple syrup
- fruit of choice
- hemp seeds (for some added plant-based protein, essential amino acids and omega fatty acids!)
Instructions
- In a large mixing bowl, sift the flour and baking powder.
- In a second bowl, whisk together the ricotta, eggs, soya milk, vanilla powder, and salt until smooth.
- Make a well in the centre of the flour mixture and add the ricotta mixture. Whisk together until smooth and just incorporated. Be careful not to over mix.
- Heat a large skillet over medium heat. Add a little coconut oil. Pour 1/4 cup (a small scoop) of pancake mixture into pan, spreading it out to form a small pancake (about 3 pancakes should fit in a large skillet). Cook the pancakes for 1-2 minutes or until bubbles form on the surface. Turn and cook for a further minute or until browned and cooked through.
- Transfer cooked pancakes to a plate and repeat with the remainder of the batter, adding more coconut oil to pan as needed.
- Top the pancakes with your favorite fruit or simply with a drizzle of pure maple syrup or honey.
Nutrition
Notes
- For best results, make sure the skillet is hot before starting to cook the ricotta pancakes.
- I used unsweetened soy milk in this recipe, since I only use plant-based milks, but regular milk would also be fine. All-purpose flour is also fine if that’s what you have on hand.
- The price of vanilla has sky-rocketed, but I love it so buy it nonetheless, but feel free to reduce the amount, or skip it and add a some freshly grated lemon zest and a squeeze of lemon. This is also a tasty addition to ricotta pancakes.