Mel Christensen

Mel Christensen

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Quinoa & Ricotta Hotcakes with Berry Coulis


Quinoa & Ricotta Hotcakes with Berry Coulis

Adapted from Theresa Cutter’s recipe on

*Gluten Free, Sugar Free, Dairy Free Option



  • 3 organic free range eggs
  • 1 tbsp. chia seed
  • 1 cup (100 g) quinoa flakes (or gluten free oats )
  • 1 tsp. gluten-free baking powder
  • ½  tsp. ground cinnamon
  • ¾ cup (150 g)  ricotta  (or one pureed banana for dairy free option)
  • 1 tbsp Natvia or preferred sweetener
  • ½ cup (125 ml) almond milk

* To up the protein you may like to add another half cup of Almond milk along with about 100g protein powder



  1.  Combine eggs, milk, quinoa flakes/oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the chia and oats. Give it a mix half way through resting.
  2. Add ricotta/banana and break it up into the pancake mixture.
  3. Heat a non – stick pan over a low to medium heat with a little coconut oil and spoon in the pancake mix.  Spread and smooth out the batter to form each pancake. 
  4. Turn down the heat and cook over a low heat so that it cooks through, then flip over and cook the other side.
  5. Serve with blueberries,  thick organic Greek yogurt and *berry coulis (see recipe below) or pure maple syrup.

Makes 4 large or 8 small pancakes


Nutrition per hotcake
Protein: 7.1 g
Carbs: 9 g
Total fat: 5.3 g
Saturated: 2 g
kilojoules: 476
Calories: 114
Fiber: 1.4 g
Sodium: 67 mg


*Berry Coulis

  • 250g mixed fresh or frozen berries of your choice
  • 1 Tbsp.  Lemon juice
  • ¼ cup maple syrup (or agave nectar)


  1. Add the berries, lemon juice, and syrup to a saucepan.  Cook until the mixture thickens to the desired consistency. This takes about 20 minutes.
  2. Cool and serve.

*This sauce can be frozen in is great to have on hand for desserts and brekkies of all kinds!