ORANGE & RICOTTA SPICE PANCAKES

I came up with this recipe for Christmas day breakfast one year. These pancakes make the perfect breakfast for weekends or holidays when you have a bit more time in the mornings.

Makes 9 - 10 pancakes. (serves 2 hungry people or 3 not so hungry people )

100 ml freshly squeezed orange juice
2 medium eggs
150 g gluten free self raising flour mix 
100 g ricotta cheese or vegan cream cheese

1 Break the eggs into a bowl and beat together with the ricotta cheese. Add in the orange juice . When you have a smooth mix, whisk in the flour until your pancake batter is smooth and lump free! Nb for the orange juice I weighed it rather than measure it in ml, just to make it easier & less washing up.

2 Grease your frying pan with a little light olive oil (or coconut oil or butter.)

3 Pour a spoonful of the mix into the frying pan to make your pancake shape & cook over a medium heat for about a minute. The mixture will start to bubble on the top when it's ready to flip it over and do the other side - again for a bout a minute.

4 Repeat the above steps until all the pancake mix is used up. (You may need to add some more oil to the pan after half way through if you notice they are sticking a bit.)

It may just be me, but I find that as I go on, the pan gets hotter & the pancakes take less and less time to cook, so I turn the heat down a little and flip them over a bit sooner!
If you flip one over and it's not lightly golden brown, then just flip it back for a bit longer on that side.

These are good enough to eat on their own, but I served these with yogurt, blueberries & date syrup.