Ricotta & Passionfruit Pancakes

Every Friday I post a sweet or savoury, healthy recipe to welcome in the weekend!

I'm in love with breakfast. Not brunch and not lunch. One of the things I love most about Brazil and the U.S. (my two home countries) are the giant breakfasts. There's only a few other countries that celebrate that first meal in quite the same way. As much as I adore Europe, a croissant and coffee is not the way to start my day. 

This recipe is technically for breakfast but you can also use these as workout fuel or as a mid-afternoon snack with your choice of caffeine. These pancakes are a healthier version of most traditional pancake recipes and the perfect fusion of Brazil (passionfruit), Italy (ricotta) and the U.S. (because they are fluffy pancakes and not the thin little crepe things!) 

Makes 8 - 10 pancakes depending on size 

WET INGREDIENTS 

• 4 eggs
• 1/2 cup or 120g ricotta cheese (for vegan, you can make ricotta from cashews)
• 1/2 cup or 120ml almond milk 
• 4 spoonfuls of maple syrup (size is up to you) 
• 1 teaspoon or 7.5ml vanilla extract 
• 1/2 teaspoon or 2.5ml apple cider vinegar
• Pulp from 2 passionfruit
• Coconut oil (for cooking only) 

DRY INGREDIENTS 

• 1 cup or 128g almond flour
• 3 tablespoons or 23g coconut flour
• 2 tablespoons or 15.6g arrowroot powder 
• 1 teaspoon or 4g baking soda
• 3 dashes of salt 

 

Steps 

Combine all wet ingredients EXCEPT passionfruit pulp and coconut oil in a food processor or blender until smooth. Add dry ingredients and blend again until creamy. Use a spoon to stir in the passionfruit pulp. Your batter is now ready to go!

Next, melt 2 spoonfuls of coconut oil in a large skillet, be sure to spread well. Pour pancake batter into skillet, forming small circles with the batter. Flip when the pancakes are firm on edges and center. This should make about 8-10 pancakes depending on the size of your pours. Note: smaller circles are easier to flip! I got greedy and made my first few pancakes enormous...they ended up being giant piles of crumbs. 

When finished, top with coconut flakes, fruit and passionfruit syrup. Recipe for syrup is at bottom of page. 

 

Passionfruit Syrup 

This is a quick and dirty recipe for something a tiny bit naughty but very tasty. Use sparingly to keep the sugar in check. 

• Pulp from 2 passionfruit
• 8 spoonfuls of maple syrup
• zest from 1/2 a lemon 

 

Steps 

Mix all ingredients in a small bowl and transfer to easy-to-pour container. Store for up to a week for future use. 

 

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