Ricotta Pancakes - High Protein
GF | NF | RSF
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
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!
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!
Tried this recipe?Let us know how it was!