KETO RICOTTA PANCAKES
These tasty and fluffy keto ricotta pancakes are made with coconut flour and pleasantly flavored with vanilla and lemon zest.
Provided by Vered DeLeeuw
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
- You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
- Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
- Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
- Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.
Nutrition Facts : ServingSize 6 pancakes, Calories 357 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, Sodium 412 mg, Fiber 5 g, Sugar 14 g
LEMON-RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
- Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
- With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.
COCONUT AND RICOTTA PANCAKES WITH GINGER SYRUP
Provided by Annabel Langbein
Categories Ginger Breakfast Brunch Vegetarian Kid-Friendly Low Cal High Fiber Ricotta Coconut Fall Spring Summer Winter Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For ginger syrup:
- Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD Can be made 2 weeks ahead. Cover and chill. Rewarm before serving.
- For pancakes:
- Whisk egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl. Stir in coconut. DO AHEAD Can be made 12 hours ahead. Cover and chill.
- Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture.
- Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat. Working in batches, drop batter onto griddle by 1/4 cupfuls. Cook until bubbles form on pancakes, about 2 minutes. Flip pancakes; cook 2 minutes longer, adding butter to griddle by teaspoonfuls between batches. Arrange 3 to 4 pancakes on each plate. garnish with sliced fruit; pour warm ginger syrup over.
RICOTTA PANCAKES WITH LEMON SYRUP
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 30 silver dollar-sized pancakes
Number Of Ingredients 14
Steps:
- For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
- Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
- Serve with Lemon Syrup.
- In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
- Bring to a boil and then simmer for 10 minutes. Let cool and strain.
COCONUT PANCAKES WITH BANANA AND PASSION FRUIT SYRUP
Steps:
- Preheat the oven to 250 degrees F.
- Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
- Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.
- Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
- Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.
- Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.
COCONUT PANCAKE SYRUP
I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii. When every recipe I tried failed to satisfy me, I was compelled to create my own.
Provided by Kimberly Kahmann Harvey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 40.5 g, Fat 5.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 5.1 g, Sodium 35.2 mg, Sugar 18.1 g
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- Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
- Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
- Measure 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
- Serve pancakes with a dollop of ricotta on top, along with fresh strawberries, pistachios, and a drizzle of honey or pure maple syrup.
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