Peach Ricotta and Coconut Breakfast Cakes

A delicious breakfast or maybe even a dessert. Try these soft pan fried ricotta cakes with juicy peaches and coconut.


Prep Time: 10 mins
Cook Time: 15 mins
Yields: 4


  • 500 grams firm ricotta
  • 1 egg
  • 2 peaches, cut into cubes
  • 1/4 cup desiccated coconut
  • spelt flour, for rolling the cakes


  1. In a mixing bowl using a fork mix ricotta and egg together. Add in peaches and coconut, mix until combined. Form small cakes using your hands and roll them in spelt flour on both sides.
  2. Heat oil in a frying pan over medium heat. Cook the cakes for a few minutes on each side until golden brown. Serve warm with your fave toppings. I served these cakes with yogurt and caramelised peaches.

Nutrition Facts

Per serving: 270 KCALS | 15.4G FAT | 9.7G SAT FAT | 16.3G CARBS | 7.4G SUGAR | 2.5G FIBRE | 17G PROTEIN

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