Almond, Blueberry & Ricotta Pancakes

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

1/2 cup Smooth Ricotta

1 cup Almond milk

4 Coles Australian Free-Range Eggs, separated

2 tablespoons melted butter

1 1/4cup Almond Meal

¼ cup GF plain flour

1 teaspoon baking powder

1/4 cup (55g) caster sugar

1/2 teaspoon sea salt flakes

200g blueberries

Melted butter, extra, to brush

Ricotta, extra, to serve

Coles Finest Pure Canadian Maple Syrup, to serve

METHOD

Combine the ricotta, milk, egg yolks and butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.

Add almond meal, GF plain flour, baking powder, sugar and salt to ricotta mix. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.

Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour 1/3-cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with more butter and the remaining batter and blueberries to make 12 pancakes.

Divide the pancakes among serving plates. Serve with extra ricotta, reserved blueberries and maple syrup.

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