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.
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Ricotta Pancakes – High Protein
Equipment
- bowl
- Spatula
- Frying Pan
- Stirring Utensil
Ingredients
- 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
Instructions
- 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
Notes
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!
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