Fluffy Gluten-Free Buckwheat Ricotta Pancakes
1 cup buckwheat flour
1/4 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt
3/4 cup milk
1/2 cup ricotta
1 large egg
1 tablespoon maple syrup
1 tablespoon of melted coconut oil (or butter)
In a large bowl, mix together the flour, baking soda, baking powder and salt.
In another bowl, combine the milk, ricotta, egg and maple syrup together with the melted coconut oil. Fold the wet ingredients into the dry until just combined. Let sit for 5 minutes.
Heat up your skillet, grease it lightly with butter or coconut oil and drop batter (about 1/4 cup for each pancake) onto the pan. When bubbles form on top and the slides look almost set, flip for 30 seconds. Remove and repeat. Serve with plenty of maple syrup and fresh fruit. Makes 4-6 pancakes.
1/4 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt
3/4 cup milk
1/2 cup ricotta
1 large egg
1 tablespoon maple syrup
1 tablespoon of melted coconut oil (or butter)
In a large bowl, mix together the flour, baking soda, baking powder and salt.
In another bowl, combine the milk, ricotta, egg and maple syrup together with the melted coconut oil. Fold the wet ingredients into the dry until just combined. Let sit for 5 minutes.
Heat up your skillet, grease it lightly with butter or coconut oil and drop batter (about 1/4 cup for each pancake) onto the pan. When bubbles form on top and the slides look almost set, flip for 30 seconds. Remove and repeat. Serve with plenty of maple syrup and fresh fruit. Makes 4-6 pancakes.
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