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RICOTTA PANCKAKES

  • Author: Kelly
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8-10 pancakes 1x

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

  1. Mix all ingredients except oil in a large bowl
  2. Make sure everything is well combined.
  3. Heat a skillet on medium-high heat.
  4. Grease the skillet and drop a ladle (around 1/3 cup) in the pan.
  5. Cook the pancake until golden brown on the edge for around 1 min.
  6. Flip and repeat process on the other side for 1 minute.
  7. Repeat process with the remaining batter using more oil if necessary.
  8. Serve warm with fruits, nuts, butter, and other toppings.