Recipes
ANZAC Inspired Pancakes with Coconut Ricotta ‘Ice-Cream’
Inspired by the humble Anzac biscuit we have created something a little different this Anzac Day!
Prep Time 10 minutesCook Time 10-15 minutes
Difficulty Easy
Serves 6-8 pancakes
Ingredients
- For pancakes:
- 1 cup wholemeal flour
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 1 cup rolled oats
- 1/4 cup shredded coconut
- 1 cup milk
- OR 1 cup milk of your choice
- 2 tbsp butter
- OR 2 tbsp coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp brown sugar (optional)
- For topping:
- 1 cup greek yoghurt
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 1 tsp golden syrup
- 1/4 cup toasted coconut
Method
- Prep Ingredients: Melt butter
- Combine the flour, baking powder, baking soda, salt, oats, sugar (if using) and coconut in a large bowl. Set aside.
- In a smaller bowl, combine milk, spread/butter, eggs and vanilla.
- Make a well in the centre of the dry ingredients and slowly add the wet ingredients. Gradually incorporate the wet mix into the dry mix.
- Heat oil in a frypan over medium heat or use olive oil spray and coat the pan.
- Once pan is at temperature, scoop mixture into the pan (aim for a circle shape) and cook until the surface of the pancake starts to bubble (~2 minutes).
- Once bubbles appear, using a spatula, flip carefully and cook until browned on the other side (another 1- 2minutes)
- Repeat with remaining mixture until all mixture is used.
- Serve pancakes topped with ricotta 'ice cream' and toasted coconut. Enjoy!
Adaptations (dairy free, lactose free):
Use milk specific to adaptation (e.g plant based milk)
Use plant based spread or substitute butter with olive/coconut oil.
Gluten free adaptation:
Use GF flour and certified oats (or substitute oats with quinoa flakes).
FODMAP friendly adaptation:
Keep to low fodmap portions (e.g 1/4 cup oats = low serve).
Use soy, lactose free or coconut milk