Breakfast pancakes are a staple in our house. We have many different varieties, many days of the week. Not everybody eats all of the different varieties, and that’s okay. Lately, I’ve been experimenting some more as I felt I was overdosing on banana’s; these were the basis for so many of our breakfast delights.
Along with Sweet Potato pancakes which I will share in the next couple of weeks, I have made these Lemon & Ricotta pancakes. Despite only having 4 ingredients, these took a bit of testing to get them just right. Normally I am the first to say experiment with recipes but this one works just as it is and any veering from this results in a poor pancake!
120g Ricotta Cheese
Zest of One Lemon, juice of half
60g Oat Flour*
Coconut Oil for cooking
- In a bowl whisk together the ricotta and eggs, add the lemon juice and zest and whisk again.
- Stir in the oats flour, mixing well.
- Heat some coconut oil in a pan and add spoonfuls of the batter.
- Watch the pancakes and after a couple of minutes when they look cooked on the underside, flip them over and finish cooking them. The trick with these sort of pancakes is that there is no trick, just lots of eyeballing!!
- I serve this with Glenisk Vanilla Yogurt and Blueberries, blueberries and lemon compliment each other beautifully.
I’m a big fan of oat based breakfasts, for me, I really do find they keep me fuller for longer. *There is absolutely no need to go hunting down oat flour for this, or any recipe which calls for it. Bung your regular porridge oats into a food processor and blitz them. They keep perfectly well in a storage jar. If you don’t have a food processor, use the oats as they are, the pancakes will still work.
I was not asked to mention Glenisk in this post, I love it and use it regularly.