Name: Raspberry ricotta pikelets with fresh strawberries
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Ingredients: 1 cup of ricotta; 1 cup frozen raspberries; 1/2 cup milk; 1 egg; 1 tsp vanilla; 1 tsp raw sugar; 1.5 cups plain flour; coconut oil for frying; extra ricotta and chopped strawberries for serving

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The lure of pikelets is strong, I’ve talked about that before. Those of you who know me, you are probably aware that I normally like my pikelets perfectly round like these..but when you’re working with blitzed raspberries and ricotta…that doesn’t quite work! So I present you with raspberry ricotta pikelets with fresh strawberries (and an additional dose of ricotta).

If you buy store bought ricotta, now’s probably a good time to go and check out this post about making your own (it’s easy, doesn’t need any specialist equipment and will save you a fortune!). You don’t have to make your own, but I have to say making ricotta with kids is great fun. It’s like a science experiment and all kids love science experiments.

Why have I even messed with pikelets and added the fruit and ricotta into them? Well, Master 3…he’s not the smear with ricotta and top with fresh berries type of kid. He’ll do smearing…but not with food…ok…maybe with BBQ sauce…but not other foods. So I thought I why not try to sneak some extra protein into his pikelets and hide the taste with some raspberries?

And it worked. He even helped smear the ones in the photo. And added the strawberries on top! Which was obviously very exciting for me. Miss 5 on the other hand has been taking these to school this week, plain in her lunchbox. And me? Well, I’ve been enjoying them with strawberries in between and a slathering on ricotta…yum! It feels like you’re eating a really scrummy dessert…and it’s in fact really low sugar pikelets!

Are you a fan of raspberry? Then for sure, you will love these sweet treats:

Raspberry ricotta pikelets with fresh strawberries

Raspberry ricotta pikelets with fresh strawberries.Delicious as afternoon tea, breakfast, or even in the lunchbox. Kid friendly, yummy and low in sugar!

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Course: lunchbox

Cuisine: modern australian

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Servings:

Calories: 115kcal

Author: kidgredients

Ingredients

1 cup of ricotta
1 cup frozen raspberries
½ cup milk
1 egg
1 tsp vanilla
1 tsp raw sugar
1.5 cups plain flour
coconut oil for frying
extra ricotta and chopped strawberries for serving

Instructions

Blitz all the ingredients together in a blender or food processor.
Preheat a frypan and melt a tsp of coconut oil.
Place tablespoonfuls of the mixture into the fry pan.
Fry for approx 3 minutes per side or until golden.
Serve with extra ricotta and chopped strawberries.

Nutrition

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Raspberry ricotta pikelets with fresh strawberries. Easy recipe with low sugar and packed with protein from the ricotta. Perfect for lunch, breakfast or afternoon tea.