Chocolate Chip Ricotta Pancakes
A recipe for Chocolate Chip Ricotta Pancakes! These fluffy pancakes are packed with ricotta and chocolate chips for a fun and easy breakfast.
Servings 6 Servings
Ingredients
- 2 large eggs
- 1 1/2 cups (360 milliliters) milk
- 1/3 cup (40 grams) powdered sugar
- 8 ounces (226 grams) whole milk ricotta cheese
- 1 1/2 teaspoons (8 milliliters) vanilla extract
- 1 1/2 teaspoons (3 grams) orange zest
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch sea salt
- 3/4 cup (126 grams) chocolate chips
- Coconut oil cooking spray
Topping suggestions:
- Honey
- Butter
- Maple syrup or Agave syrup
- Walnuts, pecans, hazelnuts
Instructions
- In a medium bowl, combine the eggs with the milk, sugar, ricotta cheese, vanilla and orange zest. Whisk until well combined.
- In a large bowl, sift the flour and add the baking powder, baking soda and salt. Stir lightly to combine.
- Gradually whisk the ricotta mixture into the dry ingredients until a smooth batter is formed. Gently fold in the chocolate chips.
- Heat a large nonstick skillet over medium heat. Lightly spray with coconut oil.
- Pour in about 1/3 cup (80 milliliters) of the batter. Cook for 2 to 3 minutes or until bubbles appear on the surface.
- Gently flip the pancake over and cook for 1 to 2 minutes longer. Remove the pancake from the skillet and set aside on a plate. Repeat with the remaining batter and cover the cooked pancakes as you go to keep them warm.
- Divide the pancakes and stack them on individual plates. Add the toppings of your choice.