BLUEBERRY AND CREAM CHEESE HOTCAKES

by

INGREDIENTS

Almond flour 50 g
Coconut flour 40 g
Ricotta 350 g
Milk 186 g
Baking powder 3 g
Eggs, separated 4 units
Salt
Blueberries, fresh or frozen 180 g
Butter 50 g
Cream cheese, full fat 200 g

METHOD

  1. Combine flours, egg yolks, milk, ricotta, baking powder and salt in a bowl and mix with a food processor, gradually adding the blueberries to the blend.
  2. Fold whisked egg whites into the mix in two batches.
  3. Melt the butter in a pan over medium heat.
  4. Fry the hotcakes in the heated pan (roughly 2 tablespoons of the above mixture perhotcake).
  5. Add some cream cheese on top of each hotcake and serve warm. (Possibly add some honey if it is not sweet enough; these hotcakes can also be served with strawberries.)

YIELD 4 SERVINGS
PREPARATION TIME 15 MINUTES
TOTAL TIME 20 MINUTES

HISTORY OF MY DISH

I found this recipe in the book The Real Meal Revolution by Prof Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier. I cannot recommend this highly enough innovative and tasty cooking, but super healthy at the same time!

Leave a Comment