Pancakes have been a favourite of mine ever since I was a kid. My sister and I would go around to our Nan’s house every Tuesday after school before our dance class, she’d make up a pancake batter and we’d take it in turns to flip the pancakes in the air and try not to mess up her kitchen floor (I quickly learnt that pancake flipping is not my forte!). Back then, I was a child of simple tastes (i.e. extremely fussy!) so I had them with a sprinkle of sugar and maybe a squeeze of lemon if I was feeling adventurous.
I still love a traditional lemon and sugar topped pancake but these chocolate and ricotta pancakes are my current favourite. A mix between a brownie, a cheesecake, and a fluffy meringue, they are my go-to breakfast when I fancy sweet and nourishing on a lazy Sunday morning. Plus, they’re American style which means they’re super easy to flip!
As well as being delicious, they’re pretty nutritious too – they’re packed full of protein from the ricotta, have a healthy dose of fat from the eggs and coconut oil, and can easily be made gluten-free by switching the flour for a gluten-free blend.
They’re really simple to make too – just mix, fry, flip and serve with your favourite toppings. Mine are Greek yogurt, almond butter and raspberries.
I’ve been making these pancakes most weekends since perfecting the recipe: They are:
Smooth and creamy
If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.
And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!