RECIPE: RICOTTA AND BUCKWHEAT PANCAKES
There is no better feeling than having a sleep in on Sunday morning. With the rush of life during the week, it’s nice to reward your body with the time it needs. Rest allows the body to repair, recover and reset. Sunday mornings equal nourishing breakfasts and then beach.
These pancakes are a spin on the traditional, their gluten free, protein rich and nutrient dense. Don’t let the name buckwheat fool you, there is no gluten in this grain.
- ½ cup buckwheat flour
- 4TBS ricotta
- 1 egg
- 100ml milk of choice
- 1tsp baking powder
- 1TBS maple syrup
- grass-fed butter (organic if possible)
Toppings as shown:
- Maple syrup
1.mix egg, ricotta and milk in a bowl until well combined.
2.Slowly mix in the buckwheat flour, stirring as you add.
3.Add the baking powder and maple syrup, mix until well combined.
4.You want the consistency to be semi-thick, but it really depends on how you like your pancakes, add more milk for a thinner consistency.
5.Heat some grass-fed butter in a fry pan and scoop half a cup of mixture into the pan. These pancakes are about 5mm thick and won’t bubble like traditional pancakes, look to turn the pancake when there is no runny ingredients on the top.
6.Trick: slide the pancake around in the pan so you can see it moves freely, then flip (spatula use optional – I’m a definite spatula user).
7.Place on a plate and repeat steps 5 & 6 until all your batter is gone.
8.Split the pancakes between two plates, add your toppings and enjoy.
- These pancakes are incredibly dense, two will be plenty for one person.
- Double the recipe if you need to make more for friends and family.
- Add seasonal fruits; top with greek yoghurt and fruit for a different spin; or whip more ricotta into a cream and top with fruit.