Ricotta Beet Root Pancakes
1 cup all purpose flour
1/2 cup almond flour
3 1/2 tbsp of granulated sugar
2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp of salt
1 tbsp. of @go.rooted beet root powder (add more to achieve desired colour)
1 1/4 cup of milk of your choice
3/4 cps of fresh ricotta cheese
3 large eggs
dash of vanilla
1 tbsp. melted butter
- In a bowl, whisk together all the dry ingredients
- In another bowl, whisk the eggs and ricotta. Add the butter and mix until well blended.
- Pour the wet mixture into the flour mixture and combine well using a whisk. This is the fun part - watch your mixture turn red!
- Heat your pan to a medium heat. Add some melted butter if desired and adding 1/3 cup of batter at a time, and cook until the bottom is golden brown.
Top your pancakes with maple syrup, butter or icing sugar.