buckwheat blueberry & ricotta hotcakes with maple & seeds

• cook time: 20 minutes
• yield: serves 6-8

ingredients

• 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​

instructions

• in a large bowl, stir together the egg yolks, almond milk, buckwheat flour, baking powder and sea salt with a whisk
• 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
• 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
• heat a large frying pan over medium heat and add about a tablespoon of coconut oil to the pan
• scoop about ⅓ cup of batter or one ladle sized amount into the pan (could fit about 3 at a time in the pan) and cook them for roughly 2 minutes on the first side
• 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.
• repeat with the remaining batter
• serve warm with pure maple syrup, pepitas, sunflower seeds and extra fresh berries