Mini Coconut Ricotta Pancakes with Strawberry Syrup
User Reviews
5
4 reviews
Excellent
Mini Coconut Ricotta Pancakes with Strawberry Syrup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2/3 cup ricotta cheese whipped
- 2 egg lightly beaten, large
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter melted, unsalted
strawberry syrup
- 1 1/2 cups strawberries chopped
- 1/4 cup maple syrup
for topping
- Coconut whipped cream
- powdered sugar
- coconut flaked
- mint fresh
Instructions
- To make the whipped ricotta, add it to a food processor and blend until smooth.
- In a large bowl, combine the flour, coconut, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
- Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 2 tablespoons of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.
strawberry syrup
- Combine the strawberries and syrup in a saucepan and heat over low heat until bubbling. Cook for 5 to 6 minutes, until the strawberries break down and the mixture is syrupy. You can mash the strawberries with a fork if needed!
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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