Raspberry, Coconut and Choc Chip Ricotta Pancakes

Raspberry, choc chip and ricotta pancakesHappy Labour long weekend to all my Melbourne friends!

Oh my Pancakes! I can’t believe it is March already. I am still reporting from our hotel room, we are here for another week then we move into my sister’s spare bedroom for a couple of weeks. The good news is that we are finally moving ahead with our repairs and we can finally see the light at the end of the tunnel. Hooray!

I have tried to re-use ingredients to minimise waste, its been working really well. So when I was feeling a little peckish, I scoured the cupboards to see what I had to whip up a quick snack. I found some leftover ricotta in the fridge and decided to try my hand at making ricotta pancakes.

Raspberry, choc chip and ricotta pancakes

This quick breakfast/snack uses basic pantry staples and you can pretty much add any topping that you might like. It is easy to whip these yummy pancakes up in a bowl with a whisk and a bit of elbow grease but seeing I recently injured my mixing arm (el’ right), the Thermomix was a handy ally in my cooking endeavours.

I had some raspberries, desiccated coconut and chocolate chips handy too, so I threw those in. The pancakes centre is super creamy with that hint of tartness that you get from the raspberries – it makes me think that summer hasn’t truly really left us just yet.

Are you embracing autumn recipes yet or like me, are you still holding on to summer?

signature LL 1

Raspberry and Choc Chip Ricotta Pancakes

Raspberry and Choc Chip Ricotta Pancakes

what you need

  • 35g of butter
  • 30g of caster sugar
  • 1 1/2 teaspoons of baking powder
  • 1 egg
  • 160g of plain flour
  • 180g of milk / buttermilk
  • 80g of fresh ricotta
  • 35g of desiccated coconut
  • Toppings: raspberries & choc chip
  • extra butter for cooking

how to make it

  1. If you don't have a Thermomix, a whisk and some elbow grease will work just as well.
  2. Directions
  3. Melt butter in TM bowl, 2 min 30 sec / 50 C / speed 2
  4. Add all other ingredients (except extra butter & toppings) and mix 10 sec, speed 6.
  5. Scrape down sides of bowl and mix another 5 sec speed 6 if needed.
  6. Leave for 5 minutes to thicken
  7. Cook for approx 1/3 cup at a time in pre-heated frypan, medium heat, spreading out with the spatula to make a round shape,turning over after 1-2 minutes .
  8. Serve with topping of your choice or greek yogurt.
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  • Ashlyn // Dollop Of Yum

    March 13, 2016 at 8:33 am

    These pancakes look amazing!! Love how you combined ricotta + raspberries and chocolate chips! 🙂

    • Lynnette L

      March 13, 2016 at 11:53 am

      Thank you 🙂 The ricotta, raspberries and choc chips were a great combo. Just the right amount of naughty and nice 🙂 Hope you are having a good weekend. x

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  • My Dish is Bomb

    March 14, 2016 at 3:24 am

    I’m bursting into summer as I live in the northern hemisphere…but I’m always happy to see a comforting pancake recipe, winter or summer! I love your stack of pancakes and their bumpy edges…exactly the same way I would make them 🙂

    • Lynnette L

      March 14, 2016 at 11:41 am

      Summer always comes and goes too quickly for my liking. It is so weird because when summer is here, all I want is soup, pies and comfort food and when winter is here, I crave citrus salads, smoothies and light meals. I am so weird like that haha. I don’t bother trying to make my pancakes look perfect, the bumps are where all the good stuff is. 🙂 Thanks for stopping by. I am loving your blog. xx

  • Nicole @ Young, Broke and Hungry

    March 15, 2016 at 4:50 am

    I’ll take all of the pancakes please!

  • Caitlin

    March 20, 2016 at 9:16 am

    yummm these look delicious and this post has made me really hungry! 🙂

    • Lynnette L

      March 20, 2016 at 2:02 pm

      Thanks Caitlin 🙂 Thanks for stopping by. x