Easy Gluten-Free Coconut Pancakes are light and fluffy with a lot of coconut flavour, which also gives a nice sweetness.
250g Ricotta cheese
125 ml Milk
2 Eggs
100g * Bob’s Red Mill Flour 1 to 1 – look under note
2 tsp Cinnamon
0.5 tsp Cardamom
1 tsp Baking powder
Pinch of salt
50g Shredded coconut
2 Unripe bananas
Toppings
Maple or coconut syrup
Chopped macadamia nuts
Shredded coconut
Whisk ricotta, milk and egg yolks in a bowl. Save the egg white for later.
Gently fold the flour, cinnamon and salt into the mixture until you get a smooth batter.
Peel the bananas and blend them in a bowl to your liking. You can also do it with a fork instead. Fold the blended bananas into the dough.
Beat the egg white in a separate bowl until you have soft peaks, and fold it gently in the batter.
Heat a pan with little butter for the first pancake round. Leave a little space between each pancake. Cook until the bubble is visible on the surface and flip them over.
Repeat until you have used all your batter.
To serve, place the pancakes on a plate and come with macadamia nuts, shredded coconut, fresh berries and maple syrup.
Eat & Enjoy!
