Baked Strawberry & Ricotta Pancakes

Baked Strawberry & Ricotta Pancakes

Ingredients

• 2 large eggs ((separated, free range or organic))
• 2 tbsp coconut flour
• 2 tbsp dry coconut
• 1/2 cup ricotta cheese ((separated, free range or organic))
• 1/2 tsp extract ((separated, free range or organic))
• 1 tbsp extra virgin coconut oil ((separated, free range or organic))
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 1/2 cup strawberries ((separated, free range or organic))
• 10 drop stevia extract ((separated, free range or organic))

Instructions

1. Preheat the oven to 175 °C/ 350 °F.
2. Separate the egg yolks from the egg whites.
3. In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.
4. Beat the egg whites untill they become thick and form soft peaks.
5. While beating, slowly add the baking soda and cream of tartar.
6. Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in.
7. Using a sieve, slowly add the coconut flour.
8. Note: After adding coconut flour, be careful not to deflate the mixture completely.
9. Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil.
10. Note: If you only have frozen strawberries, they have to be thawed and the excess juices removed.
11. Top with the pancake mixture and add more strawberries on top.
12. Spray with coconut oil and place in the oven.
13. Cook for about 15 minutes until slightly browned.
14.  Enjoy!