Coconut flour ricotta pancake
I hope you are enjoying the summer outdoors.
I have to admit I have a weakness for sweet things and I used to eat a lot sweet stuff. Now I am learning to balance my sugar intake by sharing, reducing or replacing with healthier options.
I avoid buying cakes or ice creams and storing them in my home. I know very well that if I have them close by in my face, chances are I will eat it. Out of sight = out of mind. What I have in my pantry are 70% and above dark chocolates as dessert. I enjoy between 1-3 squares a day.
I still eat ice cream, cakes and pastries but only when I am out (about twice a week) or when someone offers it to me at a party or in their home. I don't eliminate or deny myself, I just try to have a healthy and relaxed relationship with sweet stuff.
Occasionally, I have my pancake cravings so I make them gluten-free so my husband can enjoy some too since he is gluten-intolerant. I am excited to share this pancake recipe that I had to adapt. I had bought ricotta for another recipe last week but I did not end up using it so I looked into my pantry and made these yummy moist pancakes.
1/4 cup coconut flour 1 teaspoon baking powder 4 eggs, at room temperature, beaten 1 cup (250 g) low-moisture ricotta cheese, at room temperature 1/2 cup almond milk, at room temperature
1 teaspoon vanilla extract
1 cup of assorted fresh berries
2 tablespoon of Canadian Grade "A" maple syrup
Makes 12 small pancakes
In a large bowl, place coconut flour and baking powder, and whisk to combine.
In a separate small bowl, place the eggs, ricotta cheese, almond milk and vanilla extract, and beat to combine well.
Create a well in the centre of the dry ingredients and add wet ingredients, and beat until smooth. The batter should be easy to pour
Heat a nonstick pan or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of of batter to fit comfortably, without touching. (I was able to fit 4 small portions on my 20cm Greenpan)
Allow to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 minute).
Use a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the pan, and repeat with the remaining batter.
Adapted from this recipe: http://glutenfreeonashoestring.com/gluten-free-vanilla-bean-ricotta-pancakes/