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Ricotta Pancakes - High Protein

5 from 3 votes
GF | NF | RSF
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Course: 3 meals a day, Baby Led Weaning, BLW, Breakfast, Family Meals, Fritters, Snack
Ingredients Equipment Method Notes

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

Equipment

  • bowl
  • Spatula
  • Frying Pan
  • Stirring Utensil

Method
 

  1. Add all ingredients to a bowl and stir together and leave to rest for 5-10 minutes
  2. 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

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!