Ricotta pancakes are delicious treats to enjoy for breakfast made with einkorn flour, almond milk, and ricotta. They are soft, light, and sugar-free. Einkorn flour can be replaced with spelt or whole wheat flour type 1 in the same quantities.
Discover other recipes with spelt flour:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz ricotta
- 1.25 cups einkorn flour (or spelt or whole wheat flour type 1)
- 1.25 cups almond milk (unsweetened)
- 1 tsp baking powder
- 1 tsp coconut oil (or butter)
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan
Steps
In a bowl, mix the ricotta with the almond milk until you get a smooth and lump-free mixture.
To make the work easier, you can also sieve the ricotta.
Add the flour with the baking powder and mix well.
Grease a pan and heat it over medium flame.
Form the pancakes by pouring a tablespoon of batter for each.
Cook over low heat for 5 minutes on each side.
Serve both hot and cold.
Tips
Einkorn flour can be replaced with coconut or spelt flour, or whole wheat flour type 1.
Pancake Recipes
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Pumpkin Pancakes without Sugar
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