Ricotta Pancakes
Ingredients
1.5 cups plain flour (can use regular or gluten free)
1 cup ricotta
1.5 teaspoons baking powder
3 eggs
1 tablespoon maple syrup or sugar
1 cup buttermilk (If you don’t have buttermilk - see tip below)
1/3 cup collagen protein powder (optional)
1 teaspoon vanilla extract
Butter for cooking
Method
Place the ricotta, vanilla, eggs, maple and milk in a bowl and whisk to combine.
Add the flour, collagen and baking powder whisk until combined. The batter will be a little thicker than standard pancake batter.
Heat a non-stick pan over medium heat until hot. Add a small dollop of butter to the pan and swirl it around so it covers the base of the pan.
Pour in 1/4 cup batter and cook the first side for around 1-2 minute or until golden brown (turn heat down if browning too fast). Flip then cook the other side for 1-2 minutes or until golden. Remove onto a plate. You may be able to cook 1-3 pancakes on your pan at a time depending on the size of your pan.
Cook the remaining pancakes adding butter before each new pancake. Lower the heat if your pan is getting to hot.
Continue cooking until you have used all the batter. You should get 10-15 pancakes in total.
Serve ricotta pancakes with fresh strawberries and maple syrup.
Buttermilk tip: If you don’t have buttermilk, you can make it by adding 1 teaspoon of lemon juice to 1 cup of milk.
Optional: these are also really nice with choc chips or blueberries mixed into the batter.
Written by Margo White, your Melbourne-based neurodiversity affirming clinical nutritionist and ND advocate.
