03/9/16
ricotta pancakes

Ricotta Pancakes

Ricotta Pancakes

Calories per serving: 492

Carbs per serving: 31g

Protein per serving: 40g

Fiber per serving: 7.3g

Ricotta Pancakes

ricotta pancakes

Ingredients

  • Put the ricotta, milk, vanilla essence and egg yolks into a bowl and mix together. Stir in the flour, ‪baking powder and pinch salt and whisk until smooth.
  • For speed, use a hand held blender to whizz up the the egg whites until they're foamy.
  • Then fold this foamy mixture into the ricotta mixture.
  • Heat the frying pan and spray with oil.
  • When hot, spoon some batter into the pan.
  • Cook for ~1 min on each side.
  • Can serve with lots of toppings e.g. ‪‎berry compote, ‪‎berries. ‪‎fruit,‪ granola, ‪‎yoghurt, ‎nut butters, ‪‎nuts, ‪‎seeds, stewed rhubarb.
  • Or perhaps make savoury pancakes with cheese, spinach, sun-dried tomatoes, etc... etc...
  • (Serves 4)

Instructions

  1. 250 g ricotta ‪‎cheese (1 tub)
  2. 125 ml ‪milk
  3. 2 large ‪eggs (separated)
  4. 100 grams wholemeal ‪‎flour
  5. 1 tsp baking powder
  6. pinch salt

 

03/9/16

Pancakes

Pancakes

Calories per serving: 314

Carbs per serving: 22g

Protein per serving: 15.4g

Fiber per serving: 3.1g

Pancakes

Ingredients

  • Put 1 ripe ‪banana into a blender with 2 eggs.
  • Warm a non stick and oil pan with rapeseed oil.
  • Cook the ‎pancake on both sides for about 30 seconds on each side and serve.

Instructions

  1. 1 banana
  2. 2 eggs
  3. Optional: serve with ‪‎yoghurt, ‪fruit, ‎berries, ‪nut‪ ‎butter, ‪‎nuts, ‪‎seeds, ‪‎Greek ‪yogurt or ‎granola.