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Ingredients
Ingredients
For the pancakes
For the pancakes
Wet ingredients
250 g ricotta
3 eggs, medium sized
1/2 lime, juiced and zested
1 tsp vanilla extract
1 tsp olive oil
125 ml milk of your choice
Dry ingredients
140 g gluten free flour (I use Schar Universal mix)
60 g almond flour
1 tsp poppy seeds (optional)
a pinch of salt
2 tsp brown / Demara sugar
1/2 tsp baking soda
For raspberry sauce
200 g frozen raspberries
50 - 100 ml water
2 tbsp brown / Demara sugar
mint leaves (optional)
For serving
For serving
raspberry sauce
fresh nectarines or other fruits
Greek yogurt (optional)
fresh mint (optional)
Method
Method
In a large bowl, mix the wet ingredients. And in another bowl, mix all the dry ingredients for the pancakes. There is no specific order in which you should add them for most, but try to add milk as the last in the wet ingredient bowl, when everything else is already well integrated.
Then slowly add the mixed wet ingredients to the dry, constantly whisking it together until you get a smooth batter.
Let the pancake batter rest for 5 minutes for the flour to hydrate and prepare the raspberry sauce meanwhile.
Blend the raspberries with brown sugar, peppermint and water (I add 100 ml, but you can add less if you want it thicker). Strain through a fine sieve to get rid of the seeds and set aside.
Heat the pan with some olive oil, cook the pancakes on low - medium heat with a lid to let them rise and get fluffy, cook until golden on each side.
Serve with the raspberry sauce, fresh fruits or berries, fresh mint leaves and Greek yogurt.
Time: 15 - 20 min
Servings: 10 medium sized pancakes
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