Please repeat after me two little ones: pancakes are life, pancakes are life, pancakes are life! You'll understand pancakes are super easy to make, and I like making them at home, either for the morning or for snacking. It is straightforward to make. You add a base that is always (for me) composed of egg, vegetable milk, and flour, and in which you add little things here and there to make this recipe still soft and tasty. This recipe is no exception because you thus have a preparation of hazelnut pancake composed of whole sugar, ricotta, free-range chicken egg, semi-wholemeal flour, and finally organic hazelnut puree without coloring or conservative. As usual, the garnish that we put around is as important, I find, as what is inside your small pancakes, so I chose grated coconut with homemade applesauce and finally maple syrup, which is just essential for a homemade pancake recipe.


This recipe for hazelnut and ricotta pancake


The eggs must be blanched with the whole sugar to make this recipe for hazelnut and ricotta pancakes. Then you add the ricotta and the hazelnut puree. You whisk the preparation vigorously until it is well combined. You add semi-complete wheat flour, cinnamon powder, baking powder, and finally, rice milk. This milk can also be replaced by almond milk or oat milk, for example. You whip the preparation and cook it little by little in a double-sided pan like a classic pancake.

On top of that, I chose to add a little no sugar added applesauce made at home with maple syrup and coconut powder. But it is, of course, possible to add whatever filling you want, such as a chocolate coulis, a little yogurt, jam, or honey. Then enjoy your hazelnut pancake recipe as soon as they are hot. It's still much better!