Lemon and Ricotta Hotcakes

In a bowl mix together ricotta, milk, egg yolks, rice malt syrup, lemon zest and juice. Add flour, salt and baking powder and gently whisk to make a smooth batter.

In a separate bowl, beat the egg whites by hand until lightly foamy, then gently fold into the batter.

Heat a large frying pan over high heat, add coconut oil and add small ladles of batter to make approximately 12 pancakes. Cook for approximately three to five minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping cooked pancakes warm on a plate covered with foil.

Serve pancakes with Greek yoghurt and scattered almonds.

Energy 1450kj Calories 348cal Protein 15g Fibre 2g Fat 18g Saturated Fat 9g Carbs 28g Sugar