Buckwheat and ricotta pancakes
My passion for pancakes started approximately a year ago, when I cooked my first ones. I had already tried to cook crepes several times and I always thought that cooking pancakes would be so much more complicated. I could not be more wrong! From that moment on I had focus solely on pancakes and left crepes a side.
Besides being so easy to make they are also fluffy and every topping combines well whit them.
On the other day I saw a pancake’s recipe with ricotta cream cheese, because I had some ricotta in the fridge I decided to give it a try.
- 1 cup of buckwheat flour
- 1 tea spoon of baking powder
- 1 tea spoon and ½ of cinnamon
- 2 eggs
- 1 cup of soya milk (or any othet type of veggie milk)
- 1 spoon of ricotta cream cheese
In a bowl mix together the flour, the baking powder and the cinnamon.
In another bowl mix the milk with the eggs and the ricotta until the lumps of ricotta have completely disappeared.
Now join the two mixtures together until you get creamy dough.
In a hot pan melt a tea spoon of coconut oil (a special tip to get a fantastic result) and drop a spoon of dough.
Leave it until the bubbles start to show up, then flip them and leave to cook for another 1 to 2 minutes. Continue the process until you finish all the dough.
They are now ready so pile them and drop a good portion of greek yogurt, some honey and raspberries (just a perfect combination).
Enjoy it at breakfast or dessert!