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.
Ingredients
- 250 gm ricotta fresh
- 4 whole eggs separated
- 375 gm almond milk unsweetened, I used plain milk, 11/2 cups
- 130 gm buckwheat flour 1 1/2 cups
- 2 teaspoons gluten free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 25 gm quinoa flakes
- 25 gm almond meal
- 100 gm carrot
- 25 gm butter
Orange Cinnamon Butter
- 100 gm butter
- 1/2 teaspoon ground cardamom
- 1 teaspoon orange zest finely grated
- 10 ml pure maple syrup 2 teaspoons
- 10 ml maple syrup extra to serve
Instructions
- 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