Matt Tebbutt coconut and ricotta pancakes with fresh blueberries, toasted coconut flakes and maple syrup recipe on Saturday Kitchen

Matt Tebbutt served up deliicous coconut and ricotta pancakes with fresh blueberries, toasted coconut flakes and maple syrup on Saturday Kitchen.

The ingredients are: 300g ricotta , 4 free-range eggs, separated , 175ml coconut milk , 100g plain flour , 25g fine polenta, 1 tsp baking powder, dash of oil and a nob of butter.

To serve: 4 tbsp toasted coconut flakes, 150g fresh blueberries and 4 tbsp maple syrup.




See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.