Description
If you’re searching for the perfect Coconut Ricotta Pancakes, these pancakes are soft, fluffy, and slightly creamy inside, thanks to the ricotta cheese, while the coconut adds a gentle sweetness and texture that makes every bite unforgettable.
Ingredients
- All purpose flour
- Ricotta cheese
- Eggs
- Milk or coconut milk
- Shredded coconut
- Sugar
- Baking powder
- Vanilla extract
- Salt
- Strawberries
- Water
- Lemon juice (optional)
Instructions
- Combine strawberries, sugar, and water in a saucepan.
- Cook over medium heat until thickened, then set aside.
- In a bowl, mix ricotta, eggs, milk, and vanilla extract.
- Add flour, sugar, baking powder, and salt.
- Stir gently until just combined.
- Fold in shredded coconut.
- Heat a non stick skillet and lightly grease it.
- Pour small portions of batter onto the pan.
- Cook until bubbles form, then flip.
- Cook until golden brown on both sides.
- Serve warm with strawberry syrup.
Notes
Do not overmix the batter to keep pancakes fluffy. Cook on medium heat and let batter rest briefly before cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 12g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg