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Ricotta "hotcakes" - Whole grain

For 6 ricotta hotcakes

Public
Course: Breakfast
Preparation time: 15 minutes
Cooking time: 35 minutes
Energy: 102 kcal / serving

Instructions

  • 1.   Whisk the ricotta, egg yolks, milk, flour, sugar, and baking powder in a bowl.
  • 2.   Beat the egg whites in another bowl until stiff peaks form.
  • 3.   Gently and gradually fold the egg whites into the ricotta mixture using a spatula.
  • 4.   Heat a mini pancake pan over low/medium heat.
  • 5.   Add and spread a little coconut oil using a paper towel.
  • 6.   Once the pan is hot, add 2 tablespoons of the mixture to the pan and cook for about 5 minutes (be careful, it browns quickly, lower the heat if it's impossible to flip the pancake but it has browned too much underneath).
  • 7.   Flip the pancake when the edges start to cook using a spatula (it takes skill and practice ;-)) and cook for about 2 minutes on the other side.
  • 8.   Enjoy hot right out of the pan / or / freeze and toast just before serving after a quick thaw in the fridge.

Notes & Suggestions

  • Serve with ricotta, banana, and honey.

Ingredients for servings

  • 130 g of ricotta
  • 3 tablespoon of almond milk
  • 35 g of buckwheat flour
  • 25 g of almond powder
  • 25 g of whole spelled flour
  • 2 eggs
  • 2 teaspoon of baking powder
  • 2 tablespoon of birch sugar (xylitol)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    102 kcal
    5 %
  • Fat
    6,6 g
    9 %
  • of which saturated
    2,35 g
    12 %
  • Carbohydrates
    5,88 g
    2 %
  • of which sugar
    0,72 g
    1 %
  • Protein
    5,45 g
    11 %
  • Fibers
    0,69 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.