This special occasion recipe will give you the energy you need to start the day.

Breakfast hotcakes with strawberries - Women's Health & Fitness

INGREDIENTS (serves 2)

  • 1 free-range or organic egg, separated
  • Pinch of Celtic sea salt
  • 1⁄4 cup ricotta cheese
  • 3⁄4 cup buttermilk
  • 1⁄4 teaspoon vanilla essence
  • 1⁄2 cup white spelt flour
  • 1⁄4 teaspoon baking powder
  • 25 g (1 oz) butter
  • 100 g (3.5 oz) strawberries, sliced
  • 2 tablespoons manuka honey or pure maple syrup
  • 2 lemon wedges to squeeze

METHOD
Place the egg white in a bowl with a pinch of Celtic salt and whisk until soft white peaks form. Place the ricotta, buttermilk, vanilla essence and egg yolk in a medium-sized bowl and mix together with a hand or electric beater. Sift together the spelt flour and baking powder. Add to the ricotta mixture and mix well. Gently fold in the egg white with a spatula.

Heat a non-stick frying pan and melt half the butter. To make breakfast hotcakes, drop tablespoons of batter into the hot pan. Make three hotcakes at a time. Cook over a medium heat for two minutes and turn over with a spatula. Cook until golden on both sides. Wipe pan with a paper towel and melt the remaining butter and cook another batch.

To serve, pile three hotcakes onto a plate and top with sliced strawberries. Drizzle honey or maple syrup over the top. Serve with the lemon wedges.

Recipe from The Metabolic Clock Cookbook, $24.99.

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