Coconut Ricotta Pancakes With Tropical Fruit Salsa Recipe

Name: Coconut Ricotta Pancakes With Tropical Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cherimoya custard apple, peeled, seeded and cut into segments, or mango, peeled, seeded and cubed; 1/2 honeydew melon peeled, seeded and cubed; 1/2 papaya peeled, seeded and cubed; 1/3 cup mint leaves; 2 tablespoons lime juice; 2 tablespoons brown sugar; 2 teaspoons ginger grated; coconut yogurt Toasted, to serve; 3/4 cup flour; 1 teaspoon baking powder; 1 tablespoon granulated sugar; 1/2 cup coconut milk; 1/2 cup ricotta cheese; 1 egg; 2 teaspoons vanilla bean paste or 1 tsp vanilla extract; 2 tablespoons butter melted

Servings: persons

1 cherimoya custard apple, peeled, seeded and cut into segments, or mango, peeled, seeded and cubed
1/2 honeydew melon peeled, seeded and cubed
1/2 papaya peeled, seeded and cubed
1/3 cup mint leaves
2 tablespoons lime juice
2 tablespoons brown sugar
2 teaspoons ginger grated
coconut yogurt Toasted, to serve
3/4 cup flour
1 teaspoon baking powder
1 tablespoon granulated sugar
1/2 cup coconut milk
1/2 cup ricotta cheese
1 egg
2 teaspoons vanilla bean paste or 1 tsp vanilla extract
2 tablespoons butter melted

1
For the salsa, combine fruit in a medium bowl. Place mint, lime juice, brown sugar and ginger in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.
2
For the pancakes, sift flour and baking powder into a large bowl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla in a medium bowl. Stir into dry ingredients until combined.
3
Heat a large non-stick skillet on medium heat. Brush with a little melted butter. Drop heaping tablespoons of batter into pan. Cook for 3-4 mins until bubbles form and break on top. Turn and cook for 1 min, until golden. Remove from pan. Keep warm while cooking remaining pancakes.
4
Serve pancakes topped with fruit salsa, toasted coconut and a dollop of yogurt.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cherimoya custard apple, peeled, seeded and cut into segments, or mango, peeled, seeded and cubed, 1/2 honeydew melon peeled, seeded and cubed, 1/2 papaya peeled, seeded and cubed, 1/3 cup mint leaves, and more.

Yes, Coconut Ricotta Pancakes With Tropical Fruit Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Ricotta Pancakes With Tropical Fruit Salsa

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