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
- 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
- SEPARATE the egg yolks and place the egg whites in a medium bowl and leave to one side.
- WHISK – dry ingredients in a medium bowl
- BEAT – egg yolks, milk, vanilla, lemon zest and ricotta cheese
- COMBINE – the wet and dry ingredients together
- BEAT – egg whites until stiff and peaks are formed
- FOLD – the egg whites into the mixture
- HEAT – your fry pan medium to hot, add a little butter or oil
- 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
- 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.