• 3 pineapple rings
  • 1/2 tsp cinnamon
  • 60ml pineapple juice
  • 90g ricotta
  • 150g plain flour
  • 1 tsp baking powder
  • 60g caster sugar
  • 3 eggs, separated
  • Creme fraiche to serve


  1. Remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
  2. Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
  3. Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.