If you’re looking for a breakfast that tastes like a delicious sweet treat, than look no further! This oven pancake with ricotta raspberry and lemon tastes like dessert but is really healthy! It is gluten free, sugar free and made with oat flour.
This oven pancake with ricotta raspberry and lemon is, as the name already tells you, made in the oven. You begin by making a light and airy batter. The pancake gets its fluffyness from beaten eggwhites that are folded into the batter. Than you poor the batter into a hot buttered skillet and bake it in the oven until golden brown and fluffy. Slide the pancake onto a pretty serving platter and add with desired toppings. I’ve added sweet raspberries , slivered almonds and lots of honey.
The end result tastes like you are eating cake for breakfast! It’s an indulgent breakfast perfect for sharing with your loved one or to treat yourself with something special. A happy start to your day!
Servings: 2
Ingredients to make this oven pancake with ricotta raspberry and lemon:
- 125 grams ricotta
- 100 ml almond milk
- 2 eggs
- 2 tbsp monk fruit sweetener / xilitol
- 60 grams oat flour
- zest from 1 organic lemon
- 1 tsp baking powder
- pinch sea salt
- 1 tsp ghee or butter
To serve:
- fresh raspberries
- slivered almonds
- honey for drizzling
Method:
- Preheat oven to 180 c.
- Add the ricotta, the almond milk and monk fruit/xilitol to a bowl and stir until smooth.
- Seperate the eggs. Add the whites to a different bowl and set aside. Add the yolks to the ricotta and almond milk mixture. Stir.
- Add the lemon zest, the oat flour and the baking powder to the batter and mix until smooth.
- Beat the egg white until stiff peaks are formed and fold the egg whites gently into the ricotta oat flour batter, being careful not to overmix so the batter remains airy.
- Put a oven proof skillet on medium high heat and add the ghee/butter. Let it melt and when the pan is hot, add the batter to the pan.
- Remove the pan from the heat and place in the oven. Bake for about 20-25 minutes until golden brown.
- Slide the oven pancake onto a serving plate, drizzle with honey, and add the raspberries and slivered almonds.
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