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Coconut and ricotta pancakes
Fruit and vegetables
150g/5½oz fresh
blueberries
4 tbsp toasted
coconut
flakes
Tins, packets and jars
175ml/6fl oz
coconut milk
100g/3½oz
plain flour
25g/1oz fine
polenta
Cooking ingredients
1 tsp
baking powder
dash
oil
4 tbsp
maple syrup
Dairy, eggs and chilled
300g/10½oz
ricotta
4 free-range
eggs
, separated
knob of
butter
Back to recipe
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