Healthy Ricotta Maple Hotcakes
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Replacing white processed flour, sugar and vegetable oils (traditionally used to make pancakes) with these wholesome ingredients makes a wonderfully healthy alternative that provides nutrition, not empty calories.
I like making these for my kids because they are loaded with healthy ingredients including protein (from the ricotta cheese, kefir and eggs). Using kefir or yoghurt adds a boost of good probiotics and soaking the spelt flour overnight makes this a very digestable whole food. If you have a wheat intolerance normally soaking the spelt flour in kefir overnight is normally enough to make it tolerable, however you could experiment replacing the spelt four with rice flour, buckwheat flour, almond meal or coconut flour. Cooking the hotcakes in cold pressed extra virgin coconut oil also adds a boost healthy fat benefits.
1. Start the night before:
1 cup spelt flour flour (or 1/2 cup rice flour and 1/2 cup buckwheat flour, or any combination of)
1 cup Kefir (or plain organic yoghurt)
Mix together to form a batter and leave it covered in a glass or ceramic container overnight at room temperature
2. The next day:
Separate 3 organic/ free range eggs.
Beat the egg WHITES until Fluffy peaks form, and set aside.
3. Add to the soaked batter, and mix together.
3 egg YOLKS
1/2 cup or more of mashed pure ricotta cheese
1 teaspoon baking powder
2 tbsp 100% pure maple syrup or raw honey
1/2 tsp of vanilla extract
4. Fold the batter through the egg white mix.
Heat a good tablespoon of extra virgin coconut oil into your pan and cook large tablespoons of batter until they bubble, and turn golden brown (be careful not to heat the pan too high or they will burn on the outside and remain raw inside!)
Serve with whatever tickles your fancy.
My boys love sliced strawberries on top.