Vegan ricotta pancakes

Gluten and sugar free

I love beautiful morning routines and these fluffy coconut ricotta pancakes for sure make every morning even more sweet!

The coconut provides actual texture and flavour of ricotta, yet there is plenty of fluffiness because of the buckwheat flour. I use buckwheat flour for baking since quite a few years already - mostly due to mind blowing nutritional facts and therefore health benefits. It is fantastic substitute for any gluten free or regular flour, as it is so rich in minerals, vitamins, amino acids and antioxidants.

Best enjoyed with a plant based yoghurt (coconut is the best due to extra creaminess, also almond an cashew yoghurts are perfect).

Ingredients:

1/2 cup coconut flour

1/2 cup buckwheat flour

2 TBS coconut oil

1 cup plant milk/ or 1/2 cup yoghurt 1/2 cup water

a pinch of cinnamon and pink salt

1 ts of baking powder + 1 ts of lemon juice or apple vinegar

optional: sweetener of your choice (due to natural sweetness of coconut and cinnamon I just love the natural flavour, without any extra sugars)

Instructions:

Mix the dry ingredients together. Start slowly adding them to the plant milk, keep stirring well. Add coconut oil. Stir well. Add baking soda and acidifier, stir once again. The texture should be of super thick yoghurt/smoothie.


Preheat a non-stick pan, pour the batter into the pan (I prefer making smaller baby pancakes), flip around once starts to bubble and the upper side almost dry. They will be nicely golden.


Serve with coconut yoghurt and lots of berries. The coconut yoghurt can be infused with vanilla bean powder or cinnamon or here I added freeze dry raspberry powder for that dreamy kick.


Enjoy and get ready that they will disappear within seconds!


Much love,
Inga