High Protein Ricotta Pancakes
These are so yummy, high in protein, healthy fats and carbohydrates- the perfect balanced meal that will leave you and your little one full for longer! I love sharing these with my children especially on a school morning because they set them up for a great day.
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Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowAGE APPROPRIATE: 3 meals a day (once tolerating egg and dairy)
MAKES: 8 pancakes
These are so yummy, high in protein, healthy fats and carbohydrates- the perfect balanced meal that will leave you and your little one full for longer! I love sharing these with my children especially on a school morning because they set them up for a great day.
They contain two allergens – eggs and dairy – so they are suitable to eat once tolerating both allergens. You can also make the batter and keep it in the fridge or freezer and cook fresh the next morning.
Ricotta Pancakes – High Protein
GF | NF | RSF
- bowl
- Spatula
- Frying Pan
- Stirring Utensil
- 375 g fresh smooth ricotta
- 4 eggs
- 3/4 cup cassava flour ((buckwheat also works, so does spelt but spelt is gluten/wheat – another allergen))
- 2 tbsp butter or ghee (melted PLUS extra for frying)
- 1 lemon (zest)
- 1 tsp vanilla powder or essence or a scraped vanilla bean
Add all ingredients to a bowl and stir together and leave to rest for 5-10 minutes
Heat some ghee or butter in frying pan and cook pancakes in batches, turning over when bubbles have formed and browned on one side
Note:
These pancakes work best on a low and slow temp – they take longer to cook through than a standard pancake so take your time with them so they ricotta has time to cook through!
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Olivia says:
Do you think this would work as a sheet pan recipe? These were so delicious and looking to pack some snacks for an upcoming holiday but would be so much easier to just stick it in the oven!
Luka - Boob to Food says:
i actually haven't tried but i imagine they should work? let me know if you try!
Cynthia Sappracone says:
Hi, I made these as sheet pan pancakes using a 1/3 measuring cup (for a total of 10 pancakes). I baked them at 218°C for 10 minutes, flipping them halfway at 5 minutes. They're cooling now 🙂
Cynthia says:
How long can you leave the batter in the fridge?
Luka says:
about 3 days covered x
Magdalena Tomislav says:
Can you freeze these??
Luka says:
yes :) i would freeze in between baking paper so they dont stick together
Emma Ingram says:
Thanks for sharing this idea! How did they turn out in the oven?
Cynthia Sappracone says:
Delicious! Toddler and hubby approved 👌
Shell says:
I just mixed these up but they are almost more like a cookie dough than a batter…. Is that normal?