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Vanilla Pancakes With Spiced Gooseberry Compote

Pancakes aren’t just for Pancake Day and this recipe proves just that! You’ll be coming back for more, all year round.


  • Place the gooseberries, ginger, cinnamon, orange peel powder and 100g of coconut sugar in to a saucepan and heat for 30 minutes or until the mixture is thick. Allow the compote to cool.

  • Whisk the eggs and ricotta in a mixing bowl and add the remaining sugar, flour, vanilla pod seeds and salt and stir. Cover with clingfilm and place in the fridge for two hours.

  • Heat butter or coconut oil in a frying pan, making sure the pan is coated and ladle the mixture in to the pan. Cook on a low heat for 5 minutes or until golden brown and flip.

  • Serve with the gooseberry compote and your favourite fruit on top.

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