Ricotta Pancakes

Make it stand out

Ingredients:

• 325 g ricotta (Mungali is our favourite)

• 4 large eggs

• ¼ cup unflavoured collagen

• ¼ cup milk

• ½ cup plain flour

• 1 tsp baking powder

• 2 tbsp melted butter

• ½ tsp vanilla bean powder or 1 tsp vanilla extract

Method:

1. Blend the batter: Place ricotta, eggs, collagen, milk, flour, baking powder, melted butter, and vanilla in a blender. Blend until smooth and well combined.

2. Preheat the pan: Heat a frying pan over medium heat. Lightly grease with a little butter. 

3. Cook the pancakes: Pour small portions of batter (about ¼ cup per pancake) onto the pan. Cook for 2–3 minutes, until bubbles form on the surface and the edges start to set.

4. Flip carefully: Turn the pancakes and cook for another 1–2 minutes until golden and cooked through.

5. Serve immediately: Stack pancakes on a plate and drizzle with maple syrup. Add fresh berries or other toppings as desired.