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Wholemeal cinnamon and ricotta pancakes

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This ricotta pancakes recipe has been given a wholesome makeover with a handful of better-for-you ingredients. 

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Wholemeal cinnamon and ricotta pancakes

Ingredients

  • 1 1/2 cups (225g) wholemeal self-raising flour
  • 1/2 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs
  • 1 1/2 cups (375ml) buttermilk
  • 1 cup (240g) Coles Light Smooth Ricotta
  • 1 tbs honey
  • Almond butter, to serve
  • Honey, extra, to serve
  • Blueberries, to serve
  • Raspberries, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the flour and cinnamon in a large bowl. Whisk eggs, buttermilk, ricotta and honey in a separate bowl to combine. Add to the flour mixture and whisk until just combined.

  2. Step 2

    Heat a large non-stick frying pan over medium heat. Lightly spray with olive oil spray. Pour four 1/4-cup (60ml) portions of the batter into the pan and gently spread each portion into a 10cm disc. Cook for 2-3 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until pancakes are cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat in batches with remaining batter, spraying the pan with olive oil spray between batches, to make 16 pancakes.

  3. Step 3

    Spread each pancake with almond butter and drizzle with extra honey. Top with blueberries and raspberries.

Recipe tip

COOK. STORE. SAVE
Use it up
: Leftover ricotta is delicious spread on sourdough toast. Try one of the colourful versions at coles.com.au/ricottatoasts.

Wholemeal cinnamon and ricotta pancakes

Wholemeal cinnamon and ricotta pancakes
  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Ingredients
  • 1 1/2 cups (225g) wholemeal self-raising flour
  • 1/2 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs
  • 1 1/2 cups (375ml) buttermilk
  • 1 cup (240g) Coles Light Smooth Ricotta
  • 1 tbs honey
  • Almond butter, to serve
  • Honey, extra, to serve
  • Blueberries, to serve
  • Raspberries, to serve
    Description

    This ricotta pancakes recipe has been given a wholesome makeover with a handful of better-for-you ingredients. 

    Method
    1. Step 1

      Combine the flour and cinnamon in a large bowl. Whisk eggs, buttermilk, ricotta and honey in a separate bowl to combine. Add to the flour mixture and whisk until just combined.

    2. Step 2

      Heat a large non-stick frying pan over medium heat. Lightly spray with olive oil spray. Pour four 1/4-cup (60ml) portions of the batter into the pan and gently spread each portion into a 10cm disc. Cook for 2-3 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until pancakes are cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat in batches with remaining batter, spraying the pan with olive oil spray between batches, to make 16 pancakes.

    3. Step 3

      Spread each pancake with almond butter and drizzle with extra honey. Top with blueberries and raspberries.