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Buckwheat pancakes with ricotta

Buckwheat pancakes with ricotta

Preparation time:
15 min
Difficulty level:

Nutritional values:

48 g
22 g
23 g


Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Baking powderBaking powder ½ Tablespoon
Mint (green, fresh)Mint (green, fresh) 1 Pinch(s)
Ricotta cheeseRicotta cheese 80 g
Apricot (fresh)Apricot (fresh)1 ⅞ (100 g)
Buckwheat flourBuckwheat flour 40 g
Coconut oil, coconut oilCoconut oil, coconut oil 1 Tablespoon
Bee honey, honeyBee honey, honey 1 Tablespoon
Lemon juiceLemon juice 3 Teaspoon
Yogurt (3,5% fat, mild)Yogurt (3,5% fat, mild) 3 Teaspoon


Step 1:
Mix the egg with the lemon juice, honey and ricotta cheese. Add the buckwheat flour and baking powder and mix to a thick paste.
Step 2:
Heat coconut oil in a pan and add a large tablespoon of batter at a time to the hot pan. Bake over medium heat for 1 minute on each side.
Step 3:
In the meantime, wash the apricots, halve and cut into wedges. Stir the yogurt until creamy. Then stack the pancakes on a plate and serve with the yogurt, mint and apricot wedges.

Macronutrient distribution:

The recipe Buckwheat pancakes with ricotta is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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