Ricotta pancakes with pineapple and rum

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These fluffy ricotta pancakes with the yummy pineapple and rum topping are definitely the ultimate American pancakes you need to try immediately!

4
245 g ricotta cheese (1 cup)
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
For topping:
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

Nutritions

Calories
37537

Sodium
82284mg
3428% DV

Fat
2118g
3258% DV

Protein
2830g
5660% DV

Carbs
1328g
451% DV

Fiber
282g
1130% DV