Soft fluffy pancakes made with ricotta cheese and coconut flour will quickly become your family’s favorite
Pancakes are one ones of those things that I tried to “master” once I have kids. For some reasons, pancakes and kids kinda go together. It’s just strange because I never grew up eating pancakes for breakfast. Probably because I grew up on the East where Western food is considered luxurious back in the days. But, here in North America, pancakes seem to be THE thing for breakfast. Needless to say, my kids love pancakes too.
I saw coconut flour at the store not too long ago and I grew up with lots of coconuts. Coconut milk, coconut flesh, coconut water…pretty much every part of coconuts are being utilized in cooking and baking in Indonesia. I LOVE coconut with all my heart. Coconut flour is new to me though, as it was never being processed into a flour before back in the old days. But with the gluten-free Paleo diet on all-time high, all kind of gluten free flours flooded the market these days. My husband brought back some Tigernut flour, which is also new to me. In case you ever wonder, Tigernut is not nuts, in fact they are tubers and very high in fiber and protein. I decided to whip us up some pancakes using the coconut flour and tigernut flour. The result was good. The pancakes are light and fluffy. I didn’t entirely omit all-purpose flour in this recipe. I’m not sure what the result is if I use all coconut flour in the pancakes. I’ve been googling around and it seems like if I use all coconut flour, I need to add more eggs to the recipe. I’ll probably experiment on that for next round. I’m not sure how to name these pancakes ha.ha…. I decided to just name it as is. These ricotta coconut tigernut flour pancakes are on my kids’ approved list.
Ricotta coconut flour pancakes (15-20 mini pancakes)
- 1/2 cup coconut flour
- 1/2 cup all-purpose flour
- 1/4 cup tigernut flour optional
- 1 tsp baking powder make sure it's fresh and no more than 6 months old
- 1/2 tsp salt
- 1 cup whole-milk ricotta cheese
- 1 Tbsp sugar
- 3/4 cup milk
- 1 egg beaten
- 1 Tbsp of cooking oil
- Unsalted Butter to cook the pancake
Mix the flour, baking powder, and salt. Set aside
Place the ricotta cheese, sugar, milk, egg, and oil in a mixing bowl and stir to mix. Pour this over the flour mixture. Stir just until the wet and dry ingredients are incorporated. DO NOT overmix or your pancakes will be heavy and flat instead of fluffy. Don't worry about the lumps in your pancakes
Preheat a heavy-bottom pan (they distribute heat better) or griddle on high to medium heat, use a little bit of butter. Let it melt and then ladle 1/3 cup (the amount is up to you, depending on how big or small you want the pancake to be) of batter into the hot pan/griddle. The batter will start to bubble. Do not flip yet. Let it cook a bit longer until golden brown on the other side and then flip over. Repeat with the rest of the pancakes. Serve with 100% pure maple syrup, some fresh fruits or whatever you like pretty much
Recipe NotesI recommend making the pancakes in smaller size. It just gives better result and not to mention fun for those little hands
Here are the Amazon affiliate links to show you some of the ingredients for this recipe:
….and in case you want to watch something a little fun 🙂 I love making this short stop motion clip. More practice needed, but it can be addicting !!