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Chocolate Ricotta Pancakes
Oh-so-fluffy chocolate ricotta pancakes. Deliciously chocolatey, packed full of protein and super easy to make!
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Mix together the flour, cocoa powder, sugar and salt and place to one side.
  2. In a jug, combine the ricotta, eggs and milk. Add the flour mixture to the ricotta mix and whisk until smooth.
  3. Heat ½ tsp butter or coconut oil in a large frying pan and pour in one tablespoon batter per pancake, leaving 3-4cm between pancakes until you have 4-6 pancakes cooking at the same time (you might have more or less depending on the size of your pan).
  4. Cook the pancakes for 2-3 minutes until they have puffed up and you can see little air bubbles in them, flip, and cook for another 1-2 minutes.
  5. Repeat with the remaining mixture (you should get about 20-30 pancakes depending on the size), adding another ½ tsp of butter to the pan in between batches.
Recipe Notes

Serving suggestions: yogurt and raspberries, almond butter and coconut chips, melted chocolate and toasted flaked almonds

*to make a gluten-free variation, simply replace the all-purpose flour with a gluten free blend. You can also use coconut flour, however this tends to make the pancakes a little cakier and requires an extra 50-100ml milk.

*to make a dairy-free variation just swap the milk for a dairy-free alternative. I like cashew milk best!