Ricotta and passion fruit pancakes

Ricotta and passion fruit pancakes serves 2

these light summer pancakes, made with a ricotta batter, have the texture and flavour of cheesecake. Cheesecake for breakfast. What a winner.


  • 125g ricotta
  • 125ml coconut flavoured almond milk
  • 50g plain flour 
  • 1 large egg, yolk and whites separated
  • 1/2 tsp baking powder
  • 1 tbsp coconut oil
  • 1 passionfruit
  • A handful of coconut chips
  • 1 tbsp honey


  1. Mix the ricotta, egg yolk and milk in a bowl until well combined. Stir in the flour and baking powder, until it becomes a batter with no lumps.
  2. Beat the egg whites with a whisk, by hand, until they become foamy. Fold this into pancake batter.
  3. Heat the coconut oil in a large frying pan on arelatively high heat. Drop in tablespoons of batter – you’ll be able to cook four at a time. Cook for two minutes on each side, or until golden brown.
  4. To serve, scatter over coconut chips and drizzle over honey and passionfruit.Processed with VSCO with f2 preset

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