Fluffy and light, these strawberry ricotta pancakes recipe makes the perfect start of the day whether at the weekend for brunch or on weekdays for breakfast.
Fluffy and light, these Strawberry Ricotta Pancakes make the perfect start of the day whether at the weekend for brunch or on weekdays for breakfast.
Ready in a flash, this recipe makes about 20 pancakes. You can make the batter ahead and keep it in the fridge in an airtight container. If you do not use it all at once, simply put it back in the fridge and use it over the course of 2 to 3 days. Stir it well before cooking it, keeping in mind that you might have to add a little bit more milk if it becomes too thick.
I love these pancakes with strawberries but you can use any seasonal fruit that is available. I tend to use organic wholemeal spelt flour A LOT while baking but you can mix in 1/2 wholemeal spelt flour 1/2 white flour or use only white flour.
At home, we also love to add some additional toppings such as yoghurt (plain or vanilla work best), almonds and cocoa nibs.
Out of season, you can frozen strawberries. Make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.
This strawberry ricotta pancake recipe is also ideal for an after school snack. The method is so straightforward, kids really enjoy getting involved to help to make them.
I hope you enjoy this strawberry ricotta pancakes as much as I do. If you do make them, don’t forget to tag me on Instagram!
![Strawberry Ricotta Pancakes[vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/06/Strawberry-Ricotta-Pancakesvegetarian-by-The-Flexitarian-v8-300x300.jpg)
Strawberry Ricotta Pancakes Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g ricotta
- 300 ml almond milk
- 2 organic eggs – yolk and white separated
- 2 Tbsp melted coconut oil
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 250 g wholemeal spelt flour (or use 1/2 wholemeal spelt flour 1/2 white flour or use only white flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
TO SERVE:
- fresh strawberries
- yoghurt
- almonds
- cocoa nibs
- butter to cook the pancakes
Instructions
- In a large bowl, mix together ricotta, milk, egg yolks, coconut oil, maple syrup and vanilla.
- In a separate bowl, mix together spelt flour, salt, baking soda and baking powder.
- Add the flour mixture into the ricotta mix, blending gently until smooth.
- Whisk egg white until stiff. Fold into the pancake batter.
- Cook 2 to 3 pancakes at a time (each should be about 3/4 of a small ladle or 2-3 Tbsp of batter) in a hot pancake pan greased with butter. Do not spread the batter too thin, so you have thick and fluffy pancakes.
- Cook each pancake for around 2 minutes on one side until the edges look firm and the batter in the middle is a little bubbly. Then flip each pancake on the other side and cook until golden. Grease the pan between each batch of pancakes.
- Keep cooked pancakes warm in the oven while you are making the others.
- Serve these pancakes with fresh strawberry, yoghurt, almonds and cocoa nibs on top.
Nutrition
Find this recipe online:
Strawberry Ricotta Pancakes Recipe
https://theflexitarian.co.uk/recipe-items/strawberry-ricotta-pancakes-vegetarian/
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