Ricotta Hotcakes

Name: Ricotta Hotcakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup of milk; 1 tablespoon olive oil; 4 eggs; ½ cup self-raising flour, unbleached; 2 tablespoons ground flaxseed; 1 cup ricotta cheese; Toppings of your choice

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These ricotta hotcakes can be made thick and fluffy ready to stack or thinner, which can be easier on a sore mouth. The ingredients can be adjusted depending on your side-effects.

Ricotta Hotcakes

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Author

Centre For Cancer Nutrition

These ricotta hotcakes can be made thick and fluffy ready to stack or thinner, which can be easier on a sore mouth. The ingredients can be adjusted depending on your side-effects. You might want to consider adding coconut cream if you have loss of weight or some ginger if you are experiencing nausea. You can top them with yoghurt to give a dry mouth extra moisture when chewing and swallowing.

Ingredients

¼ cup of milk
1 tablespoon olive oil
4 eggs
½ cup self-raising flour, unbleached
2 tablespoons ground flaxseed
1 cup ricotta cheese
Toppings of your choice

Directions

Add all ingredients to a blender and blend until smooth.
Drop the mixture by spoon into a greased frying pan. Turn the hotcake when bubbles appear on the surface and cook a further minute more. Serve immediately.

Recipe Note

To make thicker pancakes as pictured, half fill a silicone egg ring with mixture & cook over a low heat until bubbles form on top. Slowly lift the ring to remove it and gently flip the pancake over to cook a further minute.