Light, fluffy and gluten-free buckwheat ricotta pancakes are sure to be a family favourite. With a touch of lemon and vanilla, these are creamy and surprisingly light. Super quick and easy you'll think your dining in a cafe for brunch.

I love them served with blueberries, strawberries and drizzled with maple syrup.

Buckwheat is naturally gluten-free. This whole grain is jam-packed full of protein, fibre, vitamins and minerals, and antioxidants.Buckwheat is becoming popular as a health food due to its nutritional benefits. It has a high mineral and antioxidant content.

What is Buckwheat Called in other countries?

  • Italy – Farina di grannosaraceno
  • Germany – Buchweizenmehl
  • Sweden – Bovete mjöl
  • Norway- bokhvete mel
  • France – farine sarrasin

Makes 8.

Ingredients

  • Buckwheat Flour  (or swap out for Regular white flour) – 130g
  • Ricotta Cheese – 250g
  • Eggs (separated) – 2
  • *Milk (I use oat milk) – 60 to 80ml
  • Baking Soda – 1/2 tsp
  • Baking powder – 1/2 tsp
  • Sugar – 2 tsp
  • Vanilla Extract – 1/2 tsp
  • Lemon Juice – 2 tsp
  • Lemon Zest – 1 tsp
  • Butter or Oil for cooking – 1/2 -1 tbsp

Method

  1. SEPARATE the egg yolks and place the egg whites in a medium bowl and leave to one side.
  2. WHISK – dry ingredients in a medium bowl
  3. BEAT – egg yolks, milk, vanilla, lemon zest and ricotta cheese
  4. COMBINE – the wet and dry ingredients together
  5. BEAT – egg whites until stiff and peaks are formed
  6. FOLD – the egg whites into the mixture
  7. HEAT – your fry pan medium to hot, add a little butter or oil
  8. SCOOP – 1/3 cup of the mixture cook on one side for 3-4 mins until bubbles appear then flip and cook the other side
  9. SERVE – drizzled with maple syrup, fresh berries or warm blueberries and yoghurt. Extra touches sprinkle with toasted almonds, pistachios and rose petals.

Tip – if using buckwheat or wholewheat flour you may need a little more milk. If using regular all flour only add 60ml at first.