Back in London I went to a cafe and had these amazing ricotta pancakes. Easily one of the best breakfasts I had in London, so I was inspired to try it for myself. They are flourless but so thick and fluffy! So easily topped with whatever you like as well.
Serves 3 GF RSF
Ingredients:
Pancakes:
1 1/2 cup oats
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cornstarch
1 tbsp maple syrup
1/2 cup apple purée
1 tsp apple cider vinegar
1/2 cup oat milk
1/4 cup ricotta
Honeycomb butter:
1/3 cup butter
1/4 cup honeycomb
Toppings:
Banana
Maple syrup
Method:
Prepare the honeycomb butter beforehand. In a small food processor blend the butter and honeycomb together until creamy. Sprinkle in a little more honeycomb if you want it to have a little texture.
Get cling wrap and place the butter in a thick line, roll up into a tube and twist both sides, store in a container for at least two hours or overnight.
For the pancakes blitz all the dry ingredients together in a blender and add to a bowl. Mix in the wet, besides the ricotta and set aside for 5 minutes until batter thickens. Add in the ricotta and lightly mix together.
Grease the pan and add 1/3 cup of batter into the center. Then flip gently to keep the thickness.
Add toppings and pour maple syrup on top. Enjoy!!
