Cherries, oranges, coconut make this a topical pancake treat. The added protein of Ricotta will make this your go-to pancake recipe.
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If you’ve been following me for any length of time, you know that Sunday mornings are reserved for pancakes. I like to make a different type of pancake each week … because that is how I roll … I love to experiment.
Most Saturday nights, I usually dream up different pancake combos. Then I wake up on Sunday morning and see what I have in my refrigerator or freezer. This recipe is an re-work of my Lemon Ricotta Cheese Pancakes with Strawberries recipe.
Update: I’ve made these several times adding cherries (1/2 to 1 cup) the batter then extra for garnish. Both ways are very tasty.
Cherry Orange Coconut Ricotta Pancakes
Yields: 12 pancakes
1 cup gluten free all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup fresh squeezed orange juice
1 cup grass fed ricotta cheese
1 teaspoon vanilla
1 Tablespoon local honey
1 Tablespoon olive oil (I used Mazzone Orange Infused Extra Virgin Olive Oil
1/4 cup dried Tart Montmorency Cherries (I get these at Trader Joe’s)
1/4 cup unsweetened coconut flakes
Coconut Oil spray, for griddle
Fresh or frozen organic cherries, chopped, for garnish*
Preheat a nonstick griddle.
In medium bowl, whisk together the orange juice, eggs, vanilla, oil, honey, and ricotta cheese.
In a large bowl, combine flour, baking powder, cinnamon, salt and unsweetened coconut flakes.
Pour wet ingredients into the flour mixture and stir until just combined. Add dried cherries.
Brush the hot griddle with coconut oil.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Top with cherries and maple syrup.
*If you are using frozen cherries, don’t throw away the juice. Mix it with your maple syrup for Cherry Maple Syrup. Also try warming the syrup slightly. Delish!