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Ricotta fluffy Pancakes

Total Time30 mins


  • 100 g Ricotta cheese
  • 1 tsp Finely grated orange zest
  • 60 ml Milk
  • 150 g Flour (I use buckwheat)
  • Extra virgin olive oil for cooking
  • 1 tsp Baking powder
  • 1 tbs Brown rice syrup
  • 3 Eggs separated
  • 60 g flax seed meal
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 55 g Sultanas soaked in 3 tbsp of orange juice for 10 minutes


  • 1. Place the flour, flax seed meal, spices and baking powder in a large bowl
    2. In a separate bowl whisk together the milk egg yolks, orange zest and syrup. Combine the wet and dry ingredients.
    3. Place egg whites in a bowl and whisk until soft peaks form, then fold the eggs whites, sultanas into the butter until combined.
    4. To cook the pancakes, heat a drizzle of olive oil in a large frying pan over low-medium heat Pour in a tablespoon of the pancake batter and cook for roughly 2-3 minutes, or until an even amount of small bubbles start to appear, then carefully flip over and cook for another 1 minute. Remove from the pan and place onto a cooling rack, covered with a tea towel to keep them warm.
    5. To serve, top with ricotta your fruits of preference and drizzle with brown rice syrup.