Buckwheat Blueberry & Ricotta Hotcakes with Maple & Seeds

March 3 2016
« SCROLL PHOTOS LEFT TO RIGHT »

I love Saturday mornings! A little sleep in, our Mellow Mix playlist playing in the background, Mike making coffee (probably using his new Aeropress), and me preparing a fun little breakfast (that you’ll often see photos of if you follow G&F on Instagram). One of our weekend favourites is this week's buckwheat blueberry and ricotta hotcakes recipe that I’m excited to share with you all today!

In this recipe I’m using buckwheat flour, which not only makes the hotcakes gluten free, but also gives them a nice nutty flavour. For a dairy free version you could substitute the ricotta for 2-3 roughly mashed bananas. This will result in a slightly sweeter hotcake, a little different, but still delicious!

What’s your favourite weekend breakfast? Let me know in the comments below! ☺

 

 


Props I used in this post:
Serving Plates: Bridget Bodenham


 

Buckwheat Blueberry & Ricotta Hotcakes with Maple & Seeds  |  Gather & Feast

Buckwheat Blueberry & Ricotta Hotcakes with Maple & Seeds  |  Gather & Feast

Ingredients

GF, RSF
20 mins
6-8
  • 4 eggs, separated
  • ¾ cup almond milk
  • 1 cup buckwheat flour
  • 1½ tsp baking powder
  • ¼ tsp sea salt
  • 300g fresh ricotta
  • 1 cup fresh blueberries
  • Coconut oil for cooking


For Serving

  • Pure maple syrup
  • Extra blueberries
  • Sunflower seeds
  • Pepitas​

Method

  1. In a large bowl, stir together the egg yolks, almond milk, buckwheat flour, baking powder and sea salt with a whisk.
  2. Next add the ricotta and blueberries and gently mix through, but don't mix too much as we want to keep the ricotta chunks throughout the mixture.
  3. In a medium sized bowl, whisk the egg whites until stiff and then fold through the hotcake batter, just enough to make sure the egg whites are mixed through. Again don't mix too much as we want to keep some of the ricotta chunks throughout the mixture.
  4. Heat a large frying pan over medium heat and add about a tablespoon of coconut oil to the pan.
  5. Scoop about ⅓ cup of batter or one ladle sized amount into the pan (I could fit about 3 at a time in my pan) and cook them for roughly 2 minutes on the first side. 
  6. Using a metal spatula, flip the hot cakes over and cook on the other side for another 2 minutes or so. The hot cakes should be golden brown and just cooked through.
  7. Repeat with the remaining batter.
  8. Serve warm with pure maple syrup, pepitas, sunflower seeds and extra fresh berries.

 

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Today I’m VERY excited to share with you 5 foods and drinks I recommend to kickstart your day. I recently emailed these out to everyone

Read more

Wild Rice & Rocket Salad with Chai Soaked Raisins

May 22 2015
I love salads, and I especially love to create salads with warm, hearty, and filling ingredients.
Read more

Meringues with Vanilla Mascarpone Cream, Passionfruit Curd, Berries & Fresh Mint

January 3 2017
These baby pavlovas are a family favourite in my household.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

Read more

 

FREE Recipe eBook!

Join the Gather & Feast community and don’t miss a thing! Receive my latest recipes, resources, styling tips and more delivered straight to your email inbox, and download a FREE copy of my recipe eBook “Morning, Noon & Night”.