Almond Pancakes with Yoghurt and Raspberries


200g low-fat ricotta cheese

3 eggs

80g Almond meal

70g plain or gluten free plain flour

Grated rind of 1 lemon

¾ cup low-fat milk

  1. Hand wisk together the ricotta, eggs & milk until combined and fluffy.
  2. Gently add and mix through the almond meal, flour & lemon rind.
  3. Allow to stand for 30 minutes.
  4. Pan fry in a non-stick frying pan with a light wipe* of butter, coconut oil or oil of your choice.
  5. This recipe makes 4 serves of 4 pancakes each the size of a rather large pikelet, just a nice amount for breakfast.
  6. Top with a couple of tablespoons of your favourite natural youghurt, fruit & a dash of maple syrup.


Serves 4.