Recipe

Strawberry and ricotta pancakes with honey

Naturally sweet strawberries are the star of these healthy pancakes, which are made fluffy and light with low-fat ricotta. Just drizzle with honey for a guilt-free breakfast treat or easy dessert idea.

  • 20 mins cooking
  • Serves 2
  • Print
    Print

Ingredients

Strawberry and ricotta pancakes with honey
  • 1/3 cup (80g) low-fat ricotta
  • 2 eggs, separated
  • 2 tablespoon caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (35g) buckwheat flour
  • 1/3 cup (50g) wholemeal self-raising flour
  • 1/4 cup (45g) strawberries, finely chopped
  • cooking-oil spray
  • 150 gram strawberries, quartered
  • 1 tablespoon almonds, coarsely chopped
  • 2 teaspoon honey

Method

Strawberry and ricotta pancakes with honey
  • 1
    Whisk ricotta, egg yolks, sugar and extract in a small bowl. Stir in sifted flours and finely chopped strawberries.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold through ricotta mixture in two batches.
  • 3
    Spray a medium frying pan with oil; heat over medium heat. Spoon 1/4 cup of batter into pan; cook pancakes for 3 minutes each side or until golden.
  • 4
    Serve pancakes with extra strawberries and nuts; drizzle with honey.

Notes

These pancakes are also great for dessert. Swap the strawberries for bananas, if you like.

More From Women's Weekly Food