Ricotta Buckwheat Pancakes

Gluten free and refined sugar free pancakes that are high in protein and will keep you full until lunch time!

Prep time: 5mins

Cooking time: 10mins

Serves: Makes 10 pancakes

Ingredients:

1¼ cups fresh ricotta

¾ cup milk

4 eggs, separated

1 cup buckwheat flour

1 tsp. baking powder

1 tsp. coconut oil

To serve:

1 Tbsp. maple syrup

½ sliced banana or ½ cup mixed berries

Method:

1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine

2. Add the flour and baking powder to the ricotta mixture and mix until just combined

3. Place egg whites in a clean dry bowl and beat until soft peaks form. Fold egg whites lightly through the batter.

4. Add coconut oil to fry pan and drop 2 Tbsp. of batter per hotcake into the pan (do not cook more than 3 at a time).

5. Cook over low to medium heat for 2 minutes on each side or until golden

6. Serve pancakes with maple syrup and sliced banana or mixed berries

Leftover batter can be stored for up to 24hrs, covered with plastic in the refrigerator