These yummy hotcakes are straight from The Real Meal Revolution book. I used the frozen berries from Woolworths SA because we don't often get fresh blueberries here. I just picked out the blackberries, raspberries and strawberries, using only the blueberries. I also added a little xylitol because I felt like something a little more sweet (naughty!).
I used Philadelphia cream cheese which I warmed up a bit in the microwave so it wasn't rock hard and could spread easily.
Enjoy!
Serves 4 - 5
½ cup almond flour or ground almond
½ cup coconut flour
1 ⅓ cups ricotta
¾ cup milk
1 tsp baking powder
1 ½ tsp xylitol (optional)
4 eggs, separated
pinch of salt
180g of fresh or frozen blueberries
50g butter
200g cream cheese
fresh berries
mix the flours, ricotta, milk, baking powder, yolks, xylitol and salt using a food processor or blender, then mix the blueberries in
whisk the egg whites until they form stiff peaks and fold into the mixture in two batches
Warm a pan on medium heat, melt the butter and fry the hotcakes in batches of three, using about 2 tablespoons of batter each.
Top each hotcake with cream cheese and fresh berries, serve hot
