10 Servings
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ruity and really easy to make, these appleberry pancakes with ricotta are the perfect start to the morning!


  • 1 cup wholemeal self-raising flour
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • 1 cup low-fat buttermilk
  • 1 egg, plus 1 egg-white
  • ¹/³ cup apple sauce, plus extra to serve
  • 1 tsp vanilla essence
  • 1 green apple, thinly sliced, to serve
  • 125 g punnet fresh raspberries
  • 200 g low-fat ricotta cheese

In a large bowl, sift together flour, soda and cinnamon. Make a well in the centre.


In a large jug, whisk buttermilk, egg, egg-white, sauce and vanilla together. Gradually whisk into flour mixture until smooth.


Heat a large non-stick pan over medium heat. Spray lightly with olive oil. Working in 2 batches of 5, pour ¼ cup of batter into pan, cooking 3 to 4 mins, until underside is golden and bubbles appear on surface. Turn and cook a further 2 to 3 mins.


Serve 2 pancakes per person, topped with sliced apple, berries, crumbed ricotta and apple sauce.

Photo: Bauer

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