ricotta hempseed pancakes
Time 20 minutes
Servings 4 People
These Ricotta Hempseed Pancakes are a family favorite in our household. They're not only delicious but also packed with protein and nutrients, making them a perfect choice for a healthy breakfast.
I first discovered this recipe when I was looking for ways to incorporate more hemp seeds into my diet. The combination of ricotta cheese and hemp seeds creates a fluffy texture that's simply irresistible.
Over the years, I've shared this recipe with friends and family, and it has become a staple at our weekend brunches. Everyone loves the unique flavor and satisfying texture of these pancakes.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup hemp seeds
- Butter or oil for cooking
- Maple syrup and fresh fruit for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the hemp seeds.
- Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
- Serve warm with maple syrup and fresh fruit.