BioToday | Ricotta pancakes

These ricotta pancakes are super fluffy, easy to make and sweetened with maple syrup. This gives pancakes a slightly caramel-like taste. Top them off with whipped cream (or full-fat cottage cheese for a slightly healthier version), chopped dark chocolate and almonds. Great when making a Christmas breakfast from a Christmas breakfast.

Ingredients

for 8 - 10 ricotta pancakes with maple syrup

• 2 eggs
• 250 ml (oat) milk
• 250 g ricotta
• 3 tbsp maple syrup @BioToday
• 2 tbsp sunflower oil
• 200 g flour (possibly gluten-free)
• 2 tsp baking powder
• small pinch of salt
• toppings: dark chocolate, almond paste, whipped cream and extra maple syrup!

prepare

1. In a bowl, whisk together the eggs, milk, ricotta, maple syrup and sunflower oil until there are no lumps.
2. In another bowl, combine the flour, baking powder and salt.
3. Then add to the bowl with the ricotta mixture and stir well.
4. Heat a dash of oil in a frying pan and spoon small heaps of batter into the pan. Say about three per cooking pot.
5. Bake the pancakes for 3 minutes on medium heat and then carefully turn them over.
6. Cook the other side for 2 more minutes.
7. Stack the pancakes and decorate with the toppings.

Enjoy!