As you guys know by now, I'm totally a breakfast person. In fact, I'm one of those people who cannot understand how anyone is capable of doing anything without having had a nourishing start. It's common knowledge by now that breakfast is the most important meal of the day (yay!), so you actually have a scientific excuse to try out this super yummy and easy peasy recipe for lemon ricotta pancakes. Bonus points: the batter can be made the night before (just store it in the fridge overnight), plus these babies will keep you full for a really long time. And is there anything better for brightening up these dark December mornings than breakfast in bed??
- 225 g ricotta cheese
- 125 ml sweetened soy milk (this one, with added calcium, is my fave)
- 2 large eggs
- 60 g whole-wheat or spelt flour
- 1 tsp baking powder
- 2 tsp organic lemon zest
- fresh raspberries, blueberries & banana
- agave nectar (optional)
- Combine the ricotta cheese, milk and egg yolks together in a bowl. Add the flour and baking powder (no need to sieve!), and mix it until you have a smooth mixture.
- Whisk the egg whites in a different bowl until foamy, and fold them gently into the batter. Add the lemon zest and (if you like your pancakes to be a bit sweeter) agave syrup, and stir.
- Heat up some plant-based cooking oil into a frying pan and drop in a small dollop of the batter. Bake each side for about 1-2 minutes, until firm and golden.
- Top with your favourite seasonal fresh fruit (I prefer berries & banana, for some added slow sugars) and agave syrup.
Recipe based on Sophie Dahl