Go Back
–+ servings
Strawberry Ricotta Pancakes[vegetarian] by The Flexitarian

Strawberry Ricotta Pancakes Recipe

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.
5 from 1 vote
DieTARY CHOICESoya-Free Recipes, Vegetarian Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast & Brunch, Pancakes & Fritters, Snacks
Cuisine American
Servings 6 people
Calories 338 kcal

Equipment

2 mixing bowl
whisk
pancake pan

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

Serving: 200gCalories: 338kcalCarbohydrates: 39gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 76mgSodium: 386mgPotassium: 88mgFiber: 6gSugar: 6gVitamin A: 265IUCalcium: 205mgIron: 3mg

Find this recipe online:

Strawberry Ricotta Pancakes Recipe

https://theflexitarian.co.uk/recipe-items/strawberry-ricotta-pancakes-vegetarian/