Raspberry Swirl Ricotta Pancakes
These are soft, fluffy, and eggless raspberry swirl ricotta pancakes that make the amazing breakfast with fruit,cream, and raspberry sauce.
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Servings: 6 pancakes
Ingredients
- 1 cup All purpose flour
- ⅔ cup Ricotta cheese
- ¾ cup plus 1 tbsp Buttermilk
- 2½ tbsp Lemon juice
- 1½ tsp Lemon zest
- 2 tbsp Flaxseed powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 2 tbsp Sugar
- ¼ tsp Salt
- ½ cup Raspberries fresh or frozen
- 3 tbsp Butter
- 6 tsp Raspberry Dessert Sauce
Toppings
- Whipped Cream
- raspberries
- Raspberry Dessert sauce
Instructions
- Add flaxseed powder to half cup buttermilk and set aside to gel.
- Add the flour, salt, baking powder and baking soda to a bowl and mix. Set aside.
- To another bowl, add the melted butter, sugar, lemon juice, flaxseed buttermilk mixture, remaining buttermilk
- Add the wet ingredients to dry mixture and combine thoroughly.
- Fold in the raspberries and lemon zest.
- Heat a cast-iron pan. Add a half teaspoon of butter, and add a sccop of the pancake batter. Swirl the raspberry dessert sauce over the pancakes. Cook for 2-3 minutes. When the edges are firm and bubbles start appearing on top, flip and cook for 2 minutes. Remove from the pan and repeat with the remaining batter.
- To serve: stack a few pancakes, add a dollop of whipped cream, and raspberries. Drizzle the raspberry dessert sauce and serve immediately.