Ricotta Raspberry Breakfast Cakes
Ingredients
- 500g firm ricotta
- 1 egg
- 1 cup frozen raspberries, thawed
- 1/4 cup coconut flour
Coating
- spelt flour or any flour of your choice
Preparation
In a mixing bowl, use a fork to mix ricotta and egg together.
Add raspberries and coconut flour, and mix until combined.
Form small cakes using your hands and roll them in flour on both sides.
Heat oil in a frying pan over medium heat.
Cook the cakes for a few minutes on each side until golden brown.
Serve warm with your favorite toppings.
Tips
For a plant-based version, substitute ricotta with tofu and egg with banana.
These cakes are also known as syrniki in Russian cuisine.
Try serving with yogurt and raspberry coulis for added flavor.
