1/3 cup fresh raspberries (blended to a puree or mashed well)
Butter, for cooking
200ml coconut milk
To make the basic pancake batter, mix together flour, baking powder, bi-carb soda and salt in a small bowl. In a separate larger bowl, combine ricotta, coconut water and egg yolks. Add the dry ingredients to the ricotta and coconut water mixture, stirring gently until just combined and divide batter into 3 bowls.
For the Vanilla & Tahini pancake – add Tahini, 1 tbsp brown rice syrup and vanilla extract to 1st bowl and stir through.
For the Cacao Super Spread Pancake – add 1 tbsp Cacao Super Spread, cacao powder, 1 tbsp brown rice syrup to the 2nd bowl and stir through.
For the Raspberry pancake – add raspberry puree to the 3rd bowl and mix through.
Beat the egg whites with a electric mixer until stiff peaks form, this is what makes the pancakes light and fluffy. Divide the beaten egg whites amongst the 3 bowls and carefully fold through.
To make the Cacao Sauce, heat the remaining Cacao Super Spread and coconut milk in a pot over the stove on a low heat. Stir until combined, then remove from heat.
To make the pancakes, melt butter in a pan and cook pancakes for about 3 or 4 minutes, until a few bubbles form on the surface. Flip the pancakes and cook another 2 to 3 minutes, until golden.
Serve with the Cacao Super Spread Sauce and fresh berries of choice.