whole eggs OR egg whites | 3 OR 6 |
coconut flour | 1/3 cup (45 g ) |
baking powder | 1 teaspoon |
ground cinnamon | 1/2 teaspoon |
ricotta | 150 g (3/4 cup ) |
milk (almond, coconut, dairy) | 1/2 cup |
Combine eggs, milk, coconut flour, cinnamon and baking powder
Add ricotta and break it up into the pancake mixture
Heat a non – stick pan over a low – medium heat with a little macadamia nut oil, olive or coconut oil and spoon in the pancake mix, 2 tbsp of mix per serve
Flatten the top out slightly from each pancake
Turn down the heat and cook over a low heat so that it cooks through
Flip over and cook the other side
Serve with blueberries, thick organic natural yoghurt , banana + a little raw honey