Ricotta Buckwheat Pancakes

Why wake up any other way! Add something special to your morning with these mouthwatering Ricotta Buckwheat Pancakes. Topped with your favourite seasonal fruits, you just can't say no to these gluten-free and refined sugar-free pancakes. For those not familiar with buckwheat, you might be surprised to know that it's not actually a grain, it's a fruit seed. That means it's great for those who are sensitive to eating wheat and grains that contain protein glutens. Buckwheat has been dubbed one of the healthiest foods you're not eating so get ready to turn things around with this Ricotta Buckwheat Pancake recipe.

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Serves: 4 (2 pancakes each)

Prep: 35 minutes

Cook: 10 minutes

Ingredients

1 cup buckwheat flour
½ tsp baking powder
1 tbs Natvia
1 cup ricotta
¾ cup +1 tbs milk
2 eggs, whites and yolks separated
1 tsp vanilla essence

Garnish

strawberries
blueberries
banana
greek yoghurt

Method

Whisk together dry ingredients
In a separate bowl whisk the milk, ricotta, egg yolks and vanilla essence until combined. Whisk in the dry ingredients gradually
Beat the egg whites until fluffy and forming soft peaks
Using a spatula fold in to the pancake batter. Refrigerate for 10-20 mins
Heat a fry pan to medium and grease with butter or oil.
Ladle in batter, cooking two at a time. Cook for 3-4 minutes when bubbles start to dot the surface flip and cook for a further 1-2 minutes, repeat. Greasing the pan between each batch.
Garnish and serve