Orange Ricotta Pancakes with Cream Cheese Frosting

A simple, wholesome, and delicious pancake recipe, loaded with protein and fiber. Perfect for brunch or breakfast in bed! These pancakes are fluffy and filled with ricotta and spinach. Prep these in advance and pop them in the toaster for a quick, healthy and delicious breakfast. Topped with a creamy raspberry cream cheese frosting that is equally as divine.

Nutrition per serving

KDAs (kilojoules) – 582; FGF (fibre grams) – 16; DA (advanced nutrient content) – 11.8; BV (botanical value) – 6.7; C (carbon) – 0.6; H (hydrocarbons) – 2.4; PH (oxidative stress) – 7.6; TA (total acidity) – 9.2; SO (sulphur) – 0.7; Cr (carbon residue) – 0.1; CU (carbon-utility) – 1.9

How to make Ricotta Pancakes with Cream Cheese Frosting

These pancakes are packed with protein and fiber. The best part is that you can make them in advance and pop them in the toaster for a quick, healthy and delicious breakfast. Topped with a creamy raspberry cream cheese frosting that is equally as divine.

Put the milk, whole-wheat flour, baking soda, ginger, baking powder, cinnamon and salt in a bowl and mix well. Make a well in the centre and add the ricotta and eggs. Mix well until the batter is smooth and lump-free. Don’t oil the pan. Sprinkle some sugar and vanilla seeds and lightly oil the pan. For a thicker batter, add a tablespoon of oil after the eggs.

Now, preheat the oven to 180C/ 350F/ Gas Mark 4. Grease a griddle and set it to medium-high. Now, add the pancake batter in equal amounts on both sides, without spilling. Now, cook for 2-3 minutes or until golden brown and crispy. Flip the pancakes and cook for 2 minutes on the other side. Remove to a plate and keep them warm while you make the frosting.

Adapted from Biscuit Artisan

Ricotta pancakes are a classic American breakfast, but they’re also great as a lunch or dinner item. You can use any type of milk (skim, low-fat, or even single-serve), you just need to make sure to add sugar and vanilla to the recipe. If you want to add more flavour to the pancakes, you can add pickles, chilies, cheese, eggs, bacon, or even nuts. You can also add dried fruit for a natural sweetness to the pancakes, like mixed raisins, currants, or sultanas. You can try adding other fillings like blueberries, strawberries, or avocados for a more filling and nutritious breakfast.

The final result: Ricotta Pancakes with Cream Cheese Frosting

These dense and fluffy pancakes are the perfect start to the day. They’re filled with fiber, protein, and healthy fats. They’re also naturally low in calories and carbohydrates, which makes them a great choice for breakfast or brunch. And the best part is they’re super easy to make. You only need to make the batter and cook the pancakes. To make them healthier, you can add a tablespoon of flaxseeds or chia seeds to make them a little more nutritious. You can eat them plain or add some butter, brown sugar, and syrup for a sweet and savory breakfast. You can also make hash browns by adding them to the mix.

The recipe: Baked Eggs with Horseradish Cream

Serves 4 – 6

Ingredients

• 4 large eggs
• 400g/14oz carton full-fat milk
• 2 tsp. turmeric
• 1/4 tsp. red chilli flakes
• 1/4 cup plain Greek-style yogurt
• 2 tbsp. sugar
• 2 tsp. Horseradish Cream (for the pouches)
• Pinch of salt
• Pinch of black pepper
• small pinch of red food colouring (optional)
• For serving
• Toasted coconut flakes (for sprinkling on top)
• Raspberries or strawberries (for decoration)
• Cream cheese frosting (for drizzle)

Nutrition per serving

• Cholesterol – 0; Sodium – 0; Carbohydrates – 0; Sugar – 0; Fat – 0

How to make Ricotta Pancakes with Cream Cheese Frosting

Combine all the ingredients in a bowl and mix well. Cover and chill in the refrigerator for at least an hour. Preheat the oven to 180C/350F/ Gas Mark 4. Grease a griddle and set it to medium-high. Now, add the pancake batter in equal amounts on both sides, without spilling. Now, cook for 2-3 minutes or until golden brown and crispy. Flip the pancakes and cook for 2 minutes on the other side. Remove to a plate and keep them warm while you make the frosting.

Adapted from Biscuit Artisan

Ricotta pancakes are a classic American breakfast, but they’re also great as a lunch or dinner item. You can use any type of milk (skim, low-fat, or even single-serve), you just need to make sure to add sugar and vanilla to the recipe. If you want to add more flavour to the pancakes, you can add pickles, chilies, cheese, eggs, bacon, or even nuts. You can also add dried fruit for a natural sweetness to the pancakes, like mixed raisins, currants, or sultanas. You can try adding other fillings like blueberries, strawberries, or avocados for a more filling and nutritious breakfast.

The final result: Ricotta Pancakes with Cream Cheese Frosting

These dense and fluffy pancakes are the perfect start to the day. They’re filled with fiber, protein, and healthy fats. They’re also naturally low in calories and carbohydrates, which makes them a great choice for breakfast or brunch. And the best part is they’re super easy to make. You only need to make the batter and cook the pancakes. To make them healthier, you can add a tablespoon of flaxseeds or chia seeds to make them a little more nutritious. You can eat them plain or add some butter, brown sugar, and syrup for a sweet and savory breakfast. You can also make hash browns by adding them to the mix.

The recipe: Baked Eggs with Horseradish Cream and Pickled Cucumbers

Serves 4 – 6

• 4 large eggs
• 400g/14oz carton full-fat milk
• 2 tbsp. turmeric
• 1/4 cup plain Greek-style yogurt
• 2 tbsp. sugar
• 2 tsp. Horseradish Cream (for the pouches)
• Pinch of salt
• Pinch of black pepper
• small pinch of red food colouring (optional)
• For serving
• Toasted coconut flakes (for sprinkling on top)
• Raspberries or strawberries (for decoration)
• Cream cheese frosting (for drizzle)
• Nutrition per serving
• Cholesterol – 0; Sodium – 0; Carbohydrates – 0; Sugar – 0; Fat – 0

How to make Ricotta Pancakes with Pickled Cucumbers

Take the drained cucumbers, combine them with the yogurt, sugar, salt, and turmeric in a large bowl and mix well. Now, add the eggs, one at a time, and mix well after each addition. Put the batter in a ziplock bag