Ingredients
BATTER
- 45 grams buckwheat
- 35 grams almonds
- 1/2 teaspoon baking powder
- 50 grams ricotta cheese
- 1 egg
- 50 grams Milk
- 1 teaspoon Vanilla Paste
- Frozen Blueberries, (Or Fresh)
- Maple syrup
- Extra Berries for Serving
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
-Mill 45g Buckwheat 20sec/spd 9.-Add 35g Almonds mill 10 sec/spd 9.-Add 1/2 tsp Baking Powder, 50g Ricotta Cheese, 1 Egg, 50g Low Fat Milk and 1 tsp Vanilla Paste.-Mix 10 sec/spd 7.-Cook in a shallow frypan and press in frozen or fresh blueberries once in the frypan.-Turn over.
-Serve with fresh berries and maple syrup.
How:
Tip
Use other frozen berries instead of blueberries.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe, I would recommend doing a double batch if you have more than one hungry person to feed.
Fantastic recipe, i love it! Thank you.
I had no ricotta so used Philly instead, also had fresh cherries on hand so chopped them and added too. So delish and my nearly 2 year old loved her pancakes for breakfast! Coeliac mummy is happy that they are GF and with no sweeteners needed - smiles all round!
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