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blueberry & ricotta buckwheat pancakes


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Ingredients

Scale
  • 1 banana
  • 2 eggs
  • 1/2 cup (125 ml) milk (of your choice)
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon pure maple syrup
  • 1 cup (150 grams) buckwheat flour – wholewheat or wholemeal flour will work beautifully too
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 cup (125 grams) fresh ricotta
  • 1/2 cup (80 grams) blueberries (fresh or frozen)
  • To serve: ricotta, fresh berries, chopped pistachios and honey

Instructions

  1. Place the banana, eggs, milk, vanilla bean paste and maple syrup into a large mixing bowl.  Mash the banana with a fork then whisk together all of the ingredients.  Add the buckwheat flour, baking powder and cinnamon and whisk until smooth.  Gently fold through the ricotta and blueberries.  Heat a non stick frypan to low-medium heat (grease with a little oil or butter if you desire).  Add tablespoons of the batter and cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake.  Gently flip the pancakes and cook for another 1-2 minutes or until cooked throughout.  Place onto a plate and continue cooking until no batter remains.  Serve the pancakes warm, topped with extra ricotta, berries, a scattering of chopped pistachios and a drizzle of honey.  Enjoy x
  • Prep Time: 10 mins
  • Cook Time: 15 mins