Start the Day Off Right

Ricotta Buckwheat Pancakes with Apricots

5
Average: 5 (21 votes)
(21 votes)
Ricotta Buckwheat Pancakes with Apricots

Ricotta Buckwheat Pancakes with Apricots - The best part of a leasurly weekend breakfast. Any day can be a brunch day with these pancakes. Photo: Beeke Hedder

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
499
calories
Calories

Healthy, because

Even smarter

Nutritional values

These fluffy pancakes are delicious and packed with muscle-building protein as well as magnesium from the ricotta, which helps keeps the nervous system strong and supports muscle function.

You can replace the apricots with peaches, strawberries or plums.

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein19 g(19 %)
Fat23 g(20 %)
Carbohydrates52 g(35 %)
Sugar added5.3 g(21 %)
Roughage2.8 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.3 mg(19 %)
Vitamin K12.5 μg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate77 μg(26 %)
Pantothenic acid1.9 mg(32 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C23 mg(24 %)
Potassium749 mg(19 %)
Calcium301 mg(30 %)
Magnesium55 mg(18 %)
Iron2.6 mg(17 %)
Iodine25 μg(13 %)
Zinc2.1 mg(26 %)
Saturated fatty acids13.8 g
Uric acid67 mg
Cholesterol269 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
1
Ingredients
¼ cup Ricotta cheese
1 egg
3 tablespoons lemon juice
1 teaspoon honey
3 tablespoons Buckwheat flour
½ teaspoon Baking powder
2 teaspoons Coconut oil
2 Apricot
3 tablespoons Yogurt (3.5% fat)
1 stalk mint
How healthy are the main ingredients?
honeyRicotta cheeseeggApricotmint
Preparation

Kitchen utensils

1 Bowl, 1 Whisk, 1 Skillet, 1 Slotted spatula, 1 Knife, 1 Cutting board

Preparation steps

1.

Mix the ricotta with the egg, lemon juice and honey until smooth. Add buckwheat flour and baking powder and mix to a thick batter. Heat coconut oil in a frying pan and add a large tablespoon of batter to each pan, bake at medium heat for 1 minute, turn and continue baking from the other side. Proceed in this way for about 5 pancakes.

2.

Meanwhile wash the apricots, halve them and cut them into slices. Stir yogurt until creamy. Stack the pancakes on a plate, add the yogurt and apricot slices and garnish with mint.