Description
Ricotta pancakes – gluten-free heathy morning alternative, high in fiber and nutrients.
Ingredients
Scale
- 1 cup teff flour
- 1/2 cup almond flour (or coconut flour)
- 1 tbsp coconut sugar or maple syrup
- 1 cup fresh ricotta (or vegan cheese type ricotta)
- 1 1/2 cup nut milk
- 1 tbsp chia seeds
- 2 tbsp flax meal
- 1 tsp apple cider vinegar (optional)
- 2 tbsp cooking oil type avocado
- Berries, seeds and toppings of your choice
Instructions
- Mix all ingredients except oil in a large bowl
- Make sure everything is well combined.
- Heat a skillet on medium-high heat.
- Grease the skillet and drop a ladle (around 1/3 cup) in the pan.
- Cook the pancake until golden brown on the edge for around 1 min.
- Flip and repeat process on the other side for 1 minute.
- Repeat process with the remaining batter using more oil if necessary.
- Serve warm with fruits, nuts, butter, and other toppings.