{gf} ‘Orange Mint’ Ricotta Pancakes

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Mint in your pancakes? YES! I have never tried anything even close to this before but for some reason I was inspired to try it… perhaps its because ‘orange mint’* is the only thing I can seem to grow.

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It grows like a weed which I love because I use it in many recipes and now pancakes are no exception! Our neighbor has an orange tree and allows us to pick from it daily, which we do.

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This recipe creates exceptionally fresh, tasty and surprisingly delicious pancakes!

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If you do not have fresh squeezed orange juice, no problem! Store bought with pulp will deliver great results as well!

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We hope you enjoy these hot cakes as much as we did. It felt as though we were somehow combining summer and fall in this meal, which to me is quintessential “September” the perfect combination of summer and fall. Enjoy!

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Ingredients

1 tablespoon ‘orange mint’* finely chopped
zest of a small orange
juice of a small orange
1 egg
2 tablespoons maple syrup
3 tablespoons butter, melted
3/4 cup organic 2% milk
1/2 cup whole milk ricotta
1/2 teaspoon vanilla extract
1 cup gluten free baking flour
1/2 cup cashew flour
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

In a large bowl combine all dry ingredients, stir. In a small bowl combine all wet ingredients (including chopped mint and orange zest). Add wet ingredients into dry ingredients and stir until just combined. On a medium high, cook pancakes. Top with maple syrup and enjoy!

 

*** ‘Orange Mint’ – its a real thing – it is much more mild in taste then traditional mint and even a hint sweeter. It is fantastic and works beautifully in this recipe. If you only have traditional mint, no problem, perhaps use 2 teaspoons instead of a tablespoon so as not to overpower the hot cakes.

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