Ricotta pancakes with coconut milk
Fluffy ricotta and coconut pancakes topped with your favorite things - a delightful, indulgent breakfast or brunch treat.
Updated : 08 October, 2025
Easy
About 20 min.
Ingredients
300 grams
Ricotta
4
Eggs
175 milliliters
Coconut milk
100 grams
Flour
25 grams
Cornmeal
splash
Vegetable oil
chunk
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Combine the ricotta, egg yolks, coconut milk, flour, polenta, and baking powder in a bowl to create a smooth pancake batter. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the ricotta mixture.
Step 2
Heat oil and butter in a non-stick frying pan over medium heat. Spoon heaped tablespoons of the batter into the pan, leaving space for spreading, and cook for a few minutes on each side until golden and cooked through. Keep the cooked pancakes warm while finishing the rest of the batter.
Step 3
Serve the pancakes topped with your favorite berries and fruit, maple syrup or honey.