Coconut and ricotta pancakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 8
- Dietary
- Pregnancy-friendlyVegetarian
Light and fluffy ricotta pancakes served with fresh blueberries, toasted coconut flakes and a drizzle of maple syrup.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 300g/10½oz ricotta
- 4 free-range eggs, separated
- 175ml/6fl oz coconut milk
- 100g/3½oz plain flour
- 25g/1oz fine polenta
- 1 tsp baking powder
- dash oil
- knob of butter
To serve
- 150g/5½oz fresh blueberries
- 4 tbsp maple syrup
- 4 tbsp toasted coconut flakes
Method
Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter.
Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture.
Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture.
Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup.
Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup.
