Ricotta Pancakes with Frozen Berry Yoghurt

Breakfast

SERVES  2

PREP  5mins

COOK  12mins

Vegetarian, Gluten Free, Nut Free

 

Ingredients

3 eggs

3/4 cup milk

1 cup wholemeal spelt flour (or gluten-free if needed)

2 tsp baking powder

250g fresh ricotta

3/4 cup frozen berries

3 tbs Greek yoghurt

3/4 cup strawberries (fresh or frozen), to serve

 

Method

1 Whisk eggs, milk, flour and baking powder in a bowl. Gently fold through ricotta (little chunks are good) and stand for 5-10 minutes.

2 Meanwhile process frozen berries and yoghurt until smooth and place in freezer.

3 Heat a non-stick frypan over medium heat and add a ¼ of pancake mixture.  Cook until bubbles appear on the surface, flip and cook for a further 3 minutes.  Repeat with remaining mixture.

4 Serve pancakes with yoghurt and fresh strawberries.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2696.1kj

643.9cal

35.1g

60.2g

10.1g

15.8g

26.1g

13.3g

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