Ricotta pancakes with pineapple and rum
These fluffy ricotta pancakes with the yummy pineapple and rum topping are definitely the ultimate American pancakes you need to try immediately!
135 g white spelt flour (1 cup) use any flour you like
1/2 tsp baking powder
1 tbsp cider vinegar
2 tbsp coconut sugar
1 pinch salt I used pink Himalayan
160 ml milk (3/4 cup) I always use full fat or coconut
3 small eggs or 2 large separated
1/4 tsp vanilla powder organic
1 tbsp coconut oil or butter for cooking
250 g fresh pineapple or canned pineapple
2 tbsp rum
2 tbsp cane sugar
1. Drain your ricotta cheese if yours seems to have a lot of liquid. Set it in a fine mesh or a strainer to drain off excess liquid. Allow it approximately 25-30 minutes before using it for cooking. If...
See the full directions on my site