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.