Ingredients

Pancake Ingredients

250 grams (9 ounces) ricotta, preferably light
1 egg yolk
50 grams (1.5 ounces) rice flour, plus extra for shaping
Sweetener, such as stevia or sugar
Oil for frying, preferably coconut oil
We recommend:

Instructions

Step 1

Prepare the Pancake Batter

Combine the ricotta, egg yolk, rice flour, and sweetener in a mixing bowl.

Mix thoroughly until all ingredients are well incorporated. Use *wet hands* to help shape the batter into small pancakes.

Step 2

Fry the Ricotta Pancakes

Heat *coconut oil* in a non-stick skillet over medium-low heat. Place the pancakes gently in the skillet.

Cook them *slowly* on low heat with a lid on the skillet. This allows thorough cooking without rushing. Patience is key to achieving the perfect texture and golden color.

Servings

Grab a plate and get ready to indulge in these soft, creamy delights! 🌟 Here are some tips to make your Ricotta Pancakes even more memorable:

For Breakfast Bliss 🍽️: Serve your ricotta pancakes warm with a drizzle of honey, fresh berries, or a spoonful of your favorite fruit compote. This not only adds a touch of sweetness but also delivers a vibrant punch of color and nutrients to your morning routine.

Brunch Celebrations 🥂: If you're hosting a brunch, elevate your ricotta pancakes by topping them with a dollop of mascarpone cheese infused with vanilla essence. Pair them with freshly brewed coffee or a mimosa to wow your guests.

An Italian-Inspired Dessert 🍰: For a delightful dessert twist, coat your pancakes with a thin layer of chocolate spread and sprinkle some chopped nuts on top. This dessert-style serving is a surefire way to satisfy any sweet tooth.

Equipment

Non-stick Pan

A good-quality non-stick pan ensures your pancakes cook evenly and helps prevent sticking. If you don't have one, make sure to properly oil your pan before each use.

We recommend:

Variations

Craving a twist on the classic? Let's explore some delightful variations: 🌱

Gluten-Free Joy 🥞: Use almond flour instead of rice flour for a nutty flavor that complements the ricotta perfectly. Just keep an eye on the batter consistency, as almond flour can be slightly more absorbent.

Vegan Wonder 🌿: Substitute ricotta with a vegan alternative, such as almond-based or cashew-based ricotta. Replace the egg yolk with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per yolk) and swap the coconut oil for plant-based butter or oil. These simple tweaks ensure everyone can enjoy these scrumptious pancakes.

Faq

  • How do I know when my pancakes are done?

    Look for a golden-brown color on each side and a firm texture. You can also gently press the surface; it should spring back lightly when fully cooked.

  • Why did my pancakes fall apart?

    Be sure to mix your ingredients until just combined to avoid a crumbly finish. Additionally, using a low heat setting helps in cooking evenly without breaking the pancakes.

  • Can I add extra ingredients like chocolate chips or nuts?

    Yes! Adding extras like chocolate chips or nuts can add delightful texture and flavor. Fold them gently into the batter before shaping your pancakes.

  • Is there an ideal type of ricotta for the best texture?

    Full-fat ricotta provides the best creamy texture for these pancakes, but you can experiment with light ricotta if you're looking for a lighter option.

  • Can I make the batter ahead of time?

    Ideally, you should use the batter right away for the best texture, but you can refrigerate it for up to 24 hours if needed. Remember to give it a good stir before cooking.

  • How can I ensure perfectly round pancakes?

    Using a cookie scoop or forming the pancakes with wet hands can help you achieve a uniform shape. Let the batter rest for a moment in the scoop before gently releasing it onto the pan.

Nutrition facts

Easy Ricotta Pancakes with Rice Flour
Recipe Yield:5 servings
Calories:Approximately 650 kcal for the entire portion
Calories (Min - Max):640 - 660
Total Fat:36g
Saturated Fat:24g
Protein:18g
Total Carbohydrate:30g
Total Sugars:5g