ingredients
- 2 Eggs
- 320g Choice milk
- 50g Ricotta
- 50g Butter
- 200g Almond Meal
- 100g Rapadura Sugar
- 200g NODO GF Flour
- 1/4 Cup Sourdough Starter* (optional)
*Sourdough Starter is optional. This is fantastic for gut health and provides a slightly sour taste and light fluffy texture. See here for sourdough starter recipe
01
Weigh out all required ingredients
02
Crack the eggs into a bowl and whisk. Combine milk, vinegar, ricotta & melted butter with the whisked eggs.
03
Sift your dry ingredients into a separate bowl.
04
Add dry ingredients together with wet ingredients and whisk to combine until smooth.
This recipe can be cooked either in the oven or fry pan.
Option 1. Oven – Preheat oven to 175c (Fan Forced). Weight out 150g of Batter into an oven proof non stick frypan and bake for 12 minutes.
Option 2. Frypan – Lightly butter frypan and cook 1 cup of batter for 4-5 minutes on each side or until golden brown, depending on your cooking heat.
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This recipe can easily be made dairy free too.
Diary Free alternative recipe:
ingredients
- 2 Eggs
- 320g Coconut or Almond Milk
- 50g Coconut Yogurt
- 50g Buttery
- 200g Almond Meal
- 100g Rapadura Sugar
- 200g NODO GF Flour
- 1/4 Cup Sourdough Starter* (optional)
This recipe can be cooked either in the oven or fry pan.
Option 1. Oven – Preheat oven to 175c (Fan Forced). Weight out 150g of Batter into an oven proof non stick frypan and bake for 12 minutes.
Option 2. Frypan – Lightly butter frypan and cook 1 cup of batter for 4-5 minutes on each side or until golden brown, depending on your cooking heat.
