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Sweet Carrota and ricotta Pancakes with strawberries
Sweet Carrot Ricotta Pancakes (GF)
I made my pictured pancakes with a yoghurt cream and walnuts. The recipe provided here is for a delicious maple butter. Feel free to experiment with Jody’s recipe as I did.
Sweet Carrota and ricotta Pancakes with strawberries
Sweet Carrot Ricotta Pancakes (GF)
I made my pictured pancakes with a yoghurt cream and walnuts. The recipe provided here is for a delicious maple butter. Feel free to experiment with Jody’s recipe as I did.
Servings
6
Servings
6
Ingredients
  • 250gm ricottafresh
  • 4whole eggsseparated
  • 375gm almond milkunsweetened, I used plain milk, 11/2 cups
  • 130gm buckwheat flour1 1/2 cups
  • 2teaspoons gluten free baking powder
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground ginger
  • 25gm quinoa flakes
  • 25gm almond meal
  • 100gm carrot
  • 25gm butter
Orange Cinnamon Butter
  • 100gm butter
  • 1/2teaspoon ground cardamom
  • 1teaspoon orange zestfinely grated
  • 10ml pure maple syrup2 teaspoons
  • 10ml maple syrupextra to serve
Instructions
  1. Put the orange zest, cardomom, butter and maple syrup into a bowl and combine. Shape into a log , wrap and chill
  2. Combine the ricotta, egg yolks and milk
  3. In a separate bowl sift the flour baking powder and spices then stir in the quinoa flakes and almond meal. Make a well in the centre and stir in the ricotta mixture.
  4. Whisk the eggwhites in a separte bowl till stiff peaks form. Fold into the ricotta mixture with the grated carrot.
  5. Melt a little of the butter in a non stick frying pan over medium heat and drop 3 tablespoons of batter per pancake into the pan. Cook for 3 minutes, until the underside is golden, turn and cook the other side for 3 minutes, until golden. Transfer the pancakes and keep warm in the oven while you cook the remaining pancakes.
  6. Serve the pancakes topped with orange, cinnamon and maple butter and a good splash of maple syrup

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