Chocolate Chip Ricotta Pancakes
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6 Servings
-
Course
Breakfast
-
Cuisine
International
Chocolate Chip Ricotta Pancakes
Report
A recipe for Chocolate Chip Ricotta Pancakes! These fluffy pancakes are packed with ricotta and chocolate chips for a fun and easy breakfast.
Share:
Ingredients
- 2 egg large
- 1 1/2 cups milk 360 milliliters
- 1/3 cup powdered sugar 40 grams
- 8 ounces ricotta cheese whole milk; 226 grams
- 1 1/2 teaspoons vanilla extract 8 milliliters
- 1 1/2 teaspoons orange zest; 3 grams
- 2 cups all-purpose flour 250 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt sea salt
- 3/4 cup chocolate chips 126 grams
- Coconut oil cooking spray
Topping suggestions:
- honey
- butter
- maple syrup or agave syrup
- walnuts
- pecans
- hazelnuts
Instructions
- In a medium bowl, combine the eggs with the milk, sugar, ricotta cheese, vanilla and orange zest. Whisk until well combined.
- In a large bowl, sift the flour and add the baking powder, baking soda and salt. Stir lightly to combine.
- Gradually whisk the ricotta mixture into the dry ingredients until a smooth batter is formed. Gently fold in the chocolate chips.
- Heat a large nonstick skillet over medium heat. Lightly spray with coconut oil.
- Pour in about 1/3 cup (80 milliliters) of the batter. Cook for 2 to 3 minutes or until bubbles appear on the surface.
- Gently flip the pancake over and cook for 1 to 2 minutes longer. Remove the pancake from the skillet and set aside on a plate. Repeat with the remaining batter and cover the cooked pancakes as you go to keep them warm.
- Divide the pancakes and stack them on individual plates. Add the toppings of your choice.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
