Ricotta and Maple Pancakes

Start your kid’s morning right with Ricotta and Maple Pancakes—a delicious and nourishing breakfast for the whole family. These pancakes are made with wholesome ingredients, offering a light and fluffy texture that’s naturally sweetened with pure maple syrup. The addition of ricotta enhances the creaminess and boosts the protein content, making this a satisfying meal that even the pickiest eaters will love.

Perfect for cozy weekend mornings or a quick weekday breakfast, these pancakes are easy to whip up and packed with nutrients. Pair them with fresh berries, a sprinkle of nuts, or a dollop of yogurt for an extra touch of goodness. Get ready to make these healthy, family-friendly pancakes a part of your morning routine - they won’t disappoint!

Ricotta and Maple Pancakes

DIETARY:  VEG

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 10

PREP: 20 mins

COOK: 10 mins

INGREDIENTS:

1 cup (240g) ricotta cheese

2 eggs

1 tsp (5ml) vanilla extract

1 tbsp (20ml) maple syrup

2 tsp (8g) baking powder

2/3 cup (100g) wholemeal spelt flour

1 ½ tbsp (30ml) coconut oil, plus extra for frying

Optional toppings:

Unsalted butter

Maple syrup

Almond flakes

Fresh berries

METHOD:

1. Add all ingredients into a large bowl and whisk until well combined.

2. Heat a non-stick frying pan over low-medium heat and brush with coconut oil.

3. Pour ¼ cups of batter into the pan and cook pancakes on each side for about 1-2 mins or until golden brown.

4. Stack your pancakes and top with a dollop of butter, maple syrup, flaked almonds and berries.

Serving and storing leftovers:  Serve immediately, store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.

TIPS:

• Prep tips:
  These pancakes are soft and fluffy, therefore they are a bit tricky to flip over in the pan if they’re too large. It’s easier to make smaller ones that are easy to turn.

• Allergies:
  For a dairy-free version: Swap ricotta with coconut cream or yoghurt.

• For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.

• For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water). 

• Easy ingredient swaps:
  Swap maple syrup for honey.
  Swap coconut oil for extra virgin olive oil.

• Additional boosters:
  Boost batter with chia seeds or ground seeds.

• Baby-friendly version:
  Leave out maple syrup.

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