Ricotta Buckwheat Pancakes with Apricots
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.
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 5.3 g | (21 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 269 mg |
Ingredients
- Ingredients
- ¼ cup Ricotta cheese
- 1 egg
- 3 Tbsps lemon juice
- 1 tsp honey
- 3 Tbsps Buckwheat flour
- ½ tsp Baking powder
- 2 tsps Coconut oil
- 2 Apricot
- 3 Tbsps Yogurt (3.5% fat)
- 1 stalk mint
Preparation steps
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.
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.