Ricotta Pancakes Recipe with Fresh Berries
Michele Romano’s Italian Ricotta pancakes recipe. Fresh, quick, healthy and oooh sooo good! They have a fine, tender texture and make a high protein breakfast or brunch for a lucky hungry bunch.
Creamy ricotta cheese is a delightful addition to many Italian breakfasts and desserts as well as several pasta dishes.
Breakfast as we know is the most important meal of the day, yet the one we spend the least amount of time on. That is why is so important to find nutritious, yet not time consuming ideas to feed ourselves and our families at the break of day.
Patience and Pancakes go together, patience and Michele do not! Let me reassure you, if I can make these delicious pancakes so can you! They are by far the easiest pancakes I have ever made
Ricotta pancakes can be made ahead of time and reheated the next morning which is helpful to save time. Served with fresh strawberry or raspberry coulis , topped off with pure maple syrup, this breakfast will deliver the necessary energy needed for the busy day ahead.
Michele Romano Recipes
Ricotta Pancakes Recipe
Ingredients:
- 1 cup Italian ricotta cheese
- 3 eggs
- 2 tbsp of light olive oil, grape seed oil, or coconut oil
- 2 tbsp water
- 1/2 cup unbleached organic flour
- 2 tsp organic sugar
- 1/4 tsp salt
- Approx. 2 tbsp of oil for frying (I used coconut oil)
Preparation:
- In a medium sized bowl, combine ricotta, eggs, oil, flour sugar and salt.
- Beat until smooth texture.
- Pour batter, in about 3 inch rounds on a lightly greased griddle or wide frying pan over medium heat.
- Flip cakes with a spatula when bubbles form on the surface.
- When pancakes are lightly browned on both sides, keep warm until ready to serve.
- Serve with butter, maple syrup and top with fresh berry coulis. See recipe below.
Makes: one dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Coulis Ingredients:
- 2 cups fresh or frozen strawberries, raspberries, blackberries or blueberries (I like to mix all berries together.)
- 1/4 cup sugar, or monk fruit sweetener
- 1 tsp lemon juice
Preparation:
- Place frozen or fresh berries in a bowl.
- Stir in sugar and lemon juice thoroughly.
- Store in refrigerator until ready to serve on top of pancakes.
Gluten Free Version
This gluten free version of my Italian ricotta pancakes is light, fluffy and easier on the waistline!
Ingredients:
- 1 cup ricotta cheese
- 4 eggs
- 2 tbsp grapeseed oil or light olive oil
- 2 tbsp water
- 2 tsp monk fruit sweetener
- ¼ tsp salt
- ½ cup coconut flour
- 1 tbsp tapioca flour
- ½ tsp baking powder
- Oil for frying (I use coconut oil)
Preparation:
- In a medium size bowl combine ricotta, eggs and oil, Blend in dry ingredients and whisk or beat until smooth texture.
- Pour batter into 3-inch rounds and fry in oil until golden on both sides.
- Serve with fresh or frozen berries, maple syrup and a dollop of plain Greek yogurt!
Makes: 12-15 pancakes
Prep Time: 15 minutes
Cook Time: for batch: 20 minutes
Dorothy’s Homemade Pancake Syrup
- 1 cup brown or coconut palm sugar
- 1 cup organic cane sugar
- 1 1/2 tsp maple extract
- 1 tbsp butter
- 3 tbsp water
Preparation:
- Whisk ingredients together in heavy pot.
- Boil until desired thickness, keep warm until ready to serve.
Prep Time: 15 min.
Cook Time: 15 min.
Serves: 4
Live Long and Mangia!