The weekends are a great time to let your down hair and relax. If like me, you like to muster up creative feasts on the weekend these “Baked Pancakes with Orange-Vanilla Ricotta”, will be right up your alley. They are gluten-free; I am not going to say sugar-free maybe no added sugar, because there are bananas in the recipe which do contain sugar. So, bananas are used to sweeten the pancakes. The ricotta is flavoured with orange oil, orange rind, vanilla whey protein, coconut milk (sugar-free) and natvia. These are great healthy weekend treat with added protein to keep you fighting fit after the weekly grind.
For the recipe you will need tartlet tins, I picked up some in Lakeland in Al Wahda Mall, Abu Dhabi (see link here). The recipe uses coconut flour, natvia, orange oil, vanilla pod, saffron and coconut milk (sugar free). Below see where I sourced these ingredients in Abu Dhabi:
- Coconut Flour, Ecomil Coconut Milk, Natvia – Organic Supermarket Nations Tower.
- Orange Oil, Vanilla Pod and Saffron – Central Souk beside World Trade Mall. The spice shop beside Nab Juices.
- Vanilla Whey Protein – GNC stores
(serves 4 or 2, if you are feeling greedy)
4 Free Range Eggs
¼ cup Coconut Flour
¼ cup Sugar Free Coconut Milk
1 Vanilla Pod or Essence
Pinch of Saffron (can be omitted)
½ tsp. Baking Soda
Orange – Vanilla Ricotta
2-3 heaped Tbsp. Ricotta
1 tbsp. Orange Oil
2 tbsp. Orange Zest
2 tbsp. Vanilla Whey Protein
2-3 tbsp. Coconut Milk
1 Natvia Sachet
- Preheat oven 180°c – baking time 20-25 minutes depending on oven.
Mash and Mix: in a large mix bowl mash bananas then pop in eggs, coconut flour, milk, vanilla, saffron and baking soda. Mix using a hand blender or food processor until combined.
Grease: tartlet tins with coconut oil to prevent sticking.
Pour: pancake batter evenly into the four tartlet tins. Place on a baking tray.
Bake: in the oven for 20-25 minutes, ovens will vary. Remove from oven when golden brown. Allow to cool and serve up.
- In a mixing bowl add all ingredients and blitz until well combined. Pop in serving dish and store in the fridge until ready to spread on pancakes.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch
Eat the rainbow, don’t chase it x