Fluffy Ricotta Pancakes with Feijoa, Citrus and Honey
I'm willing to bet that these are THE fluffiest pancakes you will ever eat. It's all thanks to whipping the egg whites and folding them through the batter, keeping them super light. They're also high in protein, and much lower in carbs than other pancakes. If feijoas aren't in season, serve with a ripe peach, a couple of apricots or a banana. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
- ½ cup milk
- 2 free-range eggs, separated
- 3 tbsp runny honey
- Finely grated zest of 1 lemon or orange
- ½ cup GF or wholemeal flour
- 1 tsp baking powder
- 200g soft creamy ricotta cheese
- 3 tsp coconut oil, for cooking
- 4 tbsp unsweetened natural yoghurt or coconut yoghurt
- 4 ripe feijoas, flesh scooped out
- 1-2 tsp runny honey
- In a large mixing bowl, whisk milk, egg yolks (reserve whites in a separate clean bowl), honey, citrus zest, flour, baking powder and a good pinch of salt together until well combined. Lightly whisk ricotta – leaving it a little lumpy is fine.
- Whisk egg whites until soft peaks form. Fold into ricotta mixture using a large metal spoon, keeping mixture nice and light.
- Heat 1 tsp coconut oil in a large non-stick fry-pan on low-medium heat. Cook pancakes (about 2 tablespoons of mixture per pancake) for a few minutes on one side, before flipping delicately with a spatula to cook for a further 2-3 minutes on other side or until puffed and golden. You should be able to cook 4 pancakes at a time so you'll be doing three batches and adding coconut oil in between batches. Transfer to a plate and keep warm.
- To serve, divide pancakes between plates, top with a dollop of yoghurt, sliced feijoa and drizzle over a little honey.
Nutrition information:Energy: 279cals (1166kJ)Protein: 12gCarbohydrate: 30.5g (20.6g sugars)Fat: 11.8g (7.3g saturated fat)