375gm almond milkunsweetened, I used plain milk, 11/2 cups
130gm buckwheat flour1 1/2 cups
2teaspoonsgluten free baking powder
25gm quinoa flakes
25gm almond meal
Orange Cinnamon Butter
1teaspoonorange zestfinely grated
10mlpure maple syrup2 teaspoons
10mlmaple syrupextra to serve
Put the orange zest, cardomom, butter and maple syrup into a bowl and combine. Shape into a log , wrap and chill
Combine the ricotta, egg yolks and milk
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.
Whisk the eggwhites in a separte bowl till stiff peaks form. Fold into the ricotta mixture with the grated carrot.
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.
Serve the pancakes topped with orange, cinnamon and maple butter and a good splash of maple syrup