Fluffy Baobab & Ricotta Pancakes

          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


          For pancakes:
          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

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