Ricotta pancakes with pumpkin
4 servings
30 minutes
Recipe from the book by Alena Andreasyan "Gastronomic novel.
Calories321.9kcal
Proteins15.5grams
Fats18.4grams
Carbohydrates23.3grams
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 yoghurt
to taste
Buckwheat groats
10
g
Olive oil
to taste
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.
- 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.
- Honeycomb: to taste
- Greek yoghurt: 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.
- Buckwheat groats: 10 g
- Olive oil: to taste
