The perfect breakfast for a chilled weekend morning. The ricotta makes the pancakes light and fluffy. They're ready in a jiffy. You can simply top them with your favourite nut butter, quark and fresh fruit. And then enjoy slowly.
Nutrition (1 serving)
- 338 kcal
- 33,7 g carbohydrates
- 12 g fats
- 23,7 g protein
Per 2 portions
- 2 eggs
- 120 g ricotta
- 100 ml milk
- 1 tbsp coconut sugar
- 20 g chocolate protein
- 70 g spelt flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- vanilla extract
- coconut oil
Instructions
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Carefully separate whites and yolks.
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Mix the yolks with ricotta, milk, and sugar. If you want to add vanilla essence, lemon zest or juice, do it at this step.
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Then add the flour, protein, and baking powder and make a medium‑thick batter.
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Whip the whites into stiff peaks and add them to the batter.
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Heat the pan. Add a small amount of coconut oil to it and then spoon in the pancakes. Fry for 3 minutes on low heat, until bubbles start to form on the surface. Flip them and fry on the other side.
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Serve them with whatever you like. It's definitely worth adding some nut butter and fruit.
