Ricotta pancakes with pumpkin

4 servings

30 minutes

Recipe from the book by Alena Andreasyan "Gastronomic novel.

Energy value per serving

• Calories: 321.9
• Proteins: 15.5g
• Fats: 18.4g
• Carbohydrates: 23.3g

Ingredients

• Ricotta cheese: 450 g
• Chicken egg: 1 pc
• Orange juice: 1 tbsp
• Pumpkin puree: 2 tbsp
• Rice flour: 4 tbsp
• Maple syrup: 2 tbsp
• Coconut oil: 5 ml
• Honeycomb: to taste
• Greek yogurt: to taste
• Buckwheat groats: 10 g
• Olive oil: to taste

Cooking steps

1. Mix ricotta, egg, juice, pumpkin puree, rice flour, and maple syrup. Place the batter on a well-heated skillet and fry on both sides until cooked in coconut or clarified butter.

   Required ingredients:

   • Ricotta cheese: 450 g
   • Chicken egg: 1 piece
   • Orange juice: 1 tablespoon
   • Pumpkin puree: 2 tablespoons
   • Rice flour: 4 tablespoons
   • Maple syrup: 2 tablespoons
   • Coconut oil: 5 ml

2. Stack the pancakes on a plate and place honeycomb and Greek yogurt beside them.

   Required ingredients:

   • Honeycomb:  to taste
   • Greek yogurt:  to taste

3. Cook buckwheat popcorn by frying dry buckwheat in olive oil under a lid until ready. When the popcorn is ready, blot it with a napkin.

   Required ingredients:

   • Buckwheat groats: 10 g
   • Olive oil:  to taste