These pancakes are absolutely delicious, and very filling. They are made from almond and coconut flour, which makes them nutritiously fabulous and 100% wheat and gluten free.
The recipe comes from the book "The Real Meal Revolution", with a couple of tweaks.
In a bowl, beat together:
4 eggs
1 teaspoon of baking powder
Half a cup of almond flour
Half a cup of coconut flour
About 180g of ricotta cheese
Half a cup of milk
The mixture should come out soft and crumbly.
Gently fold in a generous handful of blueberries (frozen are perfect).
Heat a pan onto a medium heat with a knob of butter. I find it easiest to gently roll the pancake dough in my hands to make a soft ball. Gently place them in the pan and press them down slightly to make a pancake shape. When the butter is melted, add your pancakes into the pan and fry them gently until they are browned on each side.
You can serve your pancakes with freshly whipped cream or cream cheese. I also like to have them with peach jam or marmalade.
