Ricotta Pancakes

Living in Italy for a year has taught me a lot. Adding ricotta to almost anything is a crucial life lesson, that I would like to pass on to you. Especially with pancakes, this cheese will put your Sunday morning brunch onto the next level - I promise! 

Here's what you need for 2 servings:

Batter

• 75g flour
• 2 eggs
• 125g ricotta
• 1/2 tsp baking powder
• 100ml milk (substitute with soy, almond, or oat milk)
• 2 tbsp sugar (substitute with agave, honey or rice syrup)
• 1 pinch of salt
• 1 tbsp coconut oil (for frying)

Topping

• 3 tbsp honey or maple syrup
• lemon juice of 1 lemon
• 1 tsp lemon zest
• 1 handful of hazel nuts, walnuts, cashews
• 1 handful of strawberries

 

Directions

1. Whisk together flour, baking powder, salt and sugar
2. In a separate bowl whisk together eggs, ricotta and milk
3. Combine dry ingredients with wet ingredients
4. Melt coconut oil in a frying pan (medium heat)
5. Pour batter onto the hot pan and cook the pancakes for about 3 or 4 minutes, until golden on both sides
6. Meanwhile toast nuts until slightly golden and add honey or maple syrup
7. Serve pancakes with nuts, honey, lemon juice, zest and fresh strawberries 

Hip-Tipp: for extra fluffiness you can beat the egg whites until stiff with a mixer and then carefully add them to the batter.

Bon Appetit!