Ricotta and oat pancakes with strawberries

Ingredients

For 1 serving

• Ricotta60 g
• Eggs1
• Oat flour30 g
• Baking powder2 g
• Strawberries120 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. In a bowl mash the ricotta with a fork, then add the egg and beat until smooth.
2. Add the oat flour and baking powder and stir to a thick but soft batter that drops slowly from the spoon.
3. Meanwhile wash the strawberries before hulling, remove the green tops and slice them.
4. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake, spacing them out, and spread slightly with the back of the spoon.
5. Cook for about 2 minutes, until bubbles appear on the surface and the edges set, then flip with a spatula and cook for another 2 minutes, until golden; carry on with the rest of the batter.
6. Stack the pancakes on the plate and top with the strawberries.