Easter is just a few days away and it’s the perfect time to entertain family and friends with a hearty and spring inspired brunch! A spin off the classic pancakes, these ricotta cornbread hotcakes are gluten free but still flavourful and full of moisture with the help of the ricotta cheese.
I found I liked them served best with a heap of lemon greek yogurt and lots of maple syrup and berries! The best part you can cut bananas or have berries or even make it savoury with sauteed mushrooms, tomatoes and goat cheese for a “build your own” type of option. And the best part of this recipe, if you have leftovers you can save them for a delicious cornbread and roasted brussel sprout salad for Easter dinner (which I plan on making this weekend!).