Makes 4 Servings
|Pancakes to the right is this recipe, thicker looking pancakes are my revisions|
Ingredients (see my comments below & alterations to make this recipe BETTER):
- 2.5 cups ricotta cheese
- 8 large eggs
- 2 tspn vanilla extract
- 1/3 cup xylitol or stevia
- 2 tspn cinnamon
- 3/4 tspn sea salt
- 1.5 Tbspn. coconut oil
- Butter, for garnish
- Fresh raspberries, for garnish
Place ricotta in a medium-mixing bowl and beat in the eggs, one at a time, with a wooden spoon. Stir in vanilla extract, xylitol, cinnamon, and salt.
Heat the oil in a large skillet over medium heat. Working in batches, ladle the batter to make 6 pancakes. Cook until the pancakes set, about 4-5 min. (Note that the surface of the pancakes will still be a little soft.) Flip pancakes and finish cooking, about 1-2 min. longer.
|These were hard to flip.|
Can be kept warm in 200° F oven until ready to serve with butter and berries.
- Just using Jorge's recipe as is, I didn't like the pancakes. They turned out flimsy. The ricotta cheese I had was not liquid, but it wasn't hard like some of the ricotta cheeses that I've gotten in the past. This was a better quality and the pancakes were really liquidy and took a long time to cook.
- To the mixture, I added a handful of ground flaxseed to thicken the batter. This helped a lot and made a world of difference.
- My pancakes were not huge, as I used a Chinese soup spoon, that would equate to one pancake, which is about a 4" diameter pancake. It made about 20 pancakes of this size.
- After I made about 16 pancakes, I added unsweetened cocoa powder to make chocolate pancakes to finish off the batter.
- My 2 kids (8 & 11 yr old) and a guest kid (9 yr old) liked the pancakes (chocolate and non-chocolate) with ground flaxseed over the non-flaxseed pancakes.
- I found with Jorge's recipe as is, I definitely need a lot more oil for the pancakes.
- Even though these pancakes are smaller than Jorge's, they still take about 4 min. on medium heat to cook on the first side and 1 min. on the other side. I have no clue how you flip a pancake as big as he describes.
|Flax Pancakes to the left, Chocolate Pancakes to the right|
- Also, it makes no sense to have 4 servings and 6 pancakes. It should've been 8 pancakes or 4 huger pancakes.
- I Breathe . . . I'm Hungry blog has a cream cheese pancake that I will be trying in the near future.
- Maybe in the future, in addition to the ground flaxseed, I may add almond meal to give it added texture. The sweet ricotta recipe seemed more like a crepe recipe rather than a pancake recipe. I prefer a bit more graininess to my pancakes.
- Lastly, I would've added frozen blueberries to the pancakes, but my kids ate the huge bag I had in the freezer. What little piglets.