I’ve had this recipe bookmarked in one of my fave healthy recipe books, The Healthy Life by Jessica Sepal, for a while now and in celebration of not working Sunday’s anymore (first time in about 8 years) and having my weekends back, I’m treating myself to these yummy hot cakes. I’ve spent the past 8 years working in retail, mostly nights and weekends, so I’m looking forward to this new venture into the world of full time work and being able to enjoy my weekends again. This is also the next step in my creative career. I’m going to be working full time as a retoucher for a school photography company and also furthering my freelance photography on the side. Working in retail served me well as a young person who was studying but now it’s time to take back my weekends and enjoy some delicious Sunday brunch like these gluten free ricotta hot cakes.
Quite a few of my favourite cafes that I enjoy brunch at offer hot cakes and pancakes on their menus. Despite not always being gluten free and always very indulgent, I can say I’ve tried my share of different pancakes.
As kids, Mum would make pancakes with blueberries baked in for us, (just like this recipe but not as healthy) on a Sunday morning whenever we had friends sleep over. We usually topped them with copious amounts of sugar and ice cream where as this recipe is recommending topping with leftover blueberries and orange segments, which compliment the blueberries nicely but you can top the hot cakes with anything that takes your fancy. That’s the beauty of hot cakes/pancakes. They’re like a blank canvas and you add any flavour that you want. Not just for brekky or brunch, but perfect for lunch and even dinner whenever your feeling something sweet yet healthy.
Where ever possible I choose to use whole eggs over just the egg whites as the yolk is full of good for you nutrients. These hotcakes are full of protein, fibre and healthy fats making them very filling and they’ll keep you going all day. They’re also very delicious.
If you are using frozen blueberries, I suggest nuking them in the microwave for 20-30secs, just long enough to get their juices going. This makes a yummy topping poured over some ricotta on top of the pancakes.
Blueberry, Orange and Ricotta Hotcakes (serves 2)
- 2 eggs
- 1 banana, mashed
- 1/4 cup ricotta and more to serve
- 1 tsp vanilla extract
- 2 tbsp honey and more to serve
- 1/4 cup milk of choice
- 1/2 cup almond meal
- 2 tbsp psyllium husk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 tbsp desiccated coconut
- 1/2 cup blueberries and extra to serve
- 1/2 tsp coconut oil
- Orange segments to serve *optional*
- Whisk the eggs, banana, ricotta, vanilla extract, honey and milk together.
- In a seperate large bowl, combine the almond meal, psyllium husk, baking powder, cinnamon,and desiccated coconut.
- Slowly pour the wet ingredients into the dry ingredients, stirring until combined. Gently stir through the blueberries.
- Melt the coconut oil in a large non stick frying pan over a medium to high heat. Pour 1/3 cup of the mixture into the pan. When bubbles start to form turn the hot cake over. Cook until golden brown. Place on a serving plate and repeat with rest of mixture.
- Serve with toppings of choice and enjoy.
*Recipe Tested from Jessica Sepel’s book The Healthy Life*