Fluffy Baobab & Ricotta Pancakes
Have you ever tried ricotta pancakes? This delicious & extra fluffy pancake recipe is a great way to start the day with some #baobablove. For an extra antioxidant boost drizzle your stack with this easy berry sauce.
Makes 18/Serves approx. 6
2 tbsp Aduna Baobab Powder
1 1/4 cup gluten-free flour
1 cup ricotta
1 cup almond milk
2 eggs, separated
2 tsp baking powder
1 tsp baking soda
2 tbsp coconut sugar
pinch of salt
For berry sauce:
1 cup of fresh or frozen blueberries
1 tbsp of coconut sugar
1 tsp bilberry powder (optional)
2 acai capsules (optional)
juice of 1 lemon
1 tbsp coconut oil
Separate the eggs and whip the whites into fluffy peaks with an electric whisk.
In a small bowl, whisk together the flour, baking powder, baking soda, sugar and salt in a small bowl.
Combine ricotta, milk, egg yolks, and baobab powder in a separate, larger mixing bowl.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until combined. Fold in the egg whites, being careful to keep the air in.
Heat a frying pan with a little coconut oil over medium-high heat. Pour the batter into the hot pan, 2 tbsp at a time. Cook the pancakes for 2-3 minutes, until a few bubbles appear. Flip and cook for a further minute or two.
To make the berry sauce, add all the ingredients to a small pan and cook on low for 5-8 minutes, until thickened.
Serve the pancake with a drizzle of the berry sauce.
Recipe by My Fat Me