Matcha Ricotta Pancakes

Ingredients

• 180 g gluten-free flour
• 1 tsp salt
• 2 tbsp honey
• 1 tbsp matcha tea powder
• 0.5 tsp vanilla extract
• 300 g ricotta
• 1 tbsp Coconut oil
• 50 g Blueberries

Instructions

1. 1.

   Mix flour, salt and matcha in a bowl.

2. 2.

   Add honey, 300 ml water and vanilla extract; whisk. Fold in 300 g ricotta until creamy.

3. 3.

   Melt coconut oil in a pan over medium heat.

4. 4.

   Gradually pour batter to make nine small golden‑brown pancakes. Cook about 3 minutes on one side until bubbles form, then another 2 minutes on the other side.

5. 5.

   Wash, dry and pat blueberries. Serve Matcha Ricotta Pancakes with blueberries and extra ricotta.