- 60g self-raising flour
- 30g chocolate whey isolate (or cocoa powder and 30g sugar)
- 250g ricotta
- 2 eggs
- 150ml milk
- 1 tsp olive oil
Mix together the flour, whey isolate or cocoa powder and sugar and place to one side.
In a jug, combine the ricotta, eggs and milk. Add the flour mixture to the ricotta mix and whisk until smooth.
Heat ½ tsp oil in a large frying pan and pour in one tablespoon batter per pancake, leaving 3-4cm between pancakes until you have 4-6 pancakes cooking at the same time (you might have more or less depending on the size of your pan).
Cook the pancakes for 2-3 minutes until they have puffed up and you can see little air bubbles in them, flip, and cook for another 1-2 minutes.
Repeat with the remaining mixture adding another ½ tsp of oil to the pan in between batches.
We served ours with Greek yogurt, banana, blueberries and a sprinkle of chocolate chips but they are equally as delicious with frozen berries, nut butter and chopped nuts.