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Sweet Carrot Ricotta Pancakes (GF)
5 from 6 votes

Sweet Carrot Ricotta Pancakes (GF)

I made my pictured pancakes with a yoghurt cream and walnuts. The recipe provided here is for a delicious maple butter. Feel free to experiment with Jody's recipe as I did.

Servings: 6
Course: Breakfast, Others

Ingredients

  • 250 gm ricotta cheese fresh
  • 4 whole egg separated
  • 375 gm almond milk unsweetened, I used plain milk, 11/2 cups
  • 130 gm buckwheat flour 1 1/2 cups
  • 2 teaspoons baking powder gluten free
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 25 gm quinoa flakes
  • 25 gm almond meal
  • 100 gm carrot
  • 25 gm butter
Orange Cinnamon Butter
  • 100 gm butter
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon orange zest finely grated
  • 10 ml pure maple syrup 2 teaspoons
  • 10 ml maple syrup extra to serve

Instructions

    Cup of Yum
  1. Put the orange zest, cardomom, butter and maple syrup into a bowl and combine. Shape into a log , wrap and chill
  2. Combine the ricotta, egg yolks and milk
  3. In a separate bowl sift the flour baking powder and spices then stir in the quinoa flakes and almond meal. Make a well in the centre and stir in the ricotta mixture.
  4. Whisk the eggwhites in a separte bowl till stiff peaks form. Fold into the ricotta mixture with the grated carrot.
  5. Melt a little of the butter in a non stick frying pan over medium heat and drop 3 tablespoons of batter per pancake into the pan. Cook for 3 minutes, until the underside is golden, turn and cook the other side for 3 minutes, until golden. Transfer the pancakes and keep warm in the oven while you cook the remaining pancakes.
  6. Serve the pancakes topped with orange, cinnamon and maple butter and a good splash of maple syrup