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Photo of Chocolate and ricotta pancakes with roasted rhubarb and strawberries by WW

Chocolate and ricotta pancakes with roasted rhubarb and strawberries

Total Time
30 min
10 min
20 min
Top these fluffy choc delights with caramelised fruit for a café-style brunch at home.



1 bunch(es), cut into 3cm pieces

Fresh strawberries

250 g, halved

Granulated stevia sweetener

5 tbs

Low-fat ricotta cheese

1 cup(s), (240g)

Skim milk

¾ cup(s), (180ml)


3 medium, separated

White self-raising flour

1 cup(s), (150g)

Cocoa powder

2 tbs, Dutch variety

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Spread rhubarb and strawberries on prepared tray. Sprinkle with stevia and toss to coat. Bake for 20 minutes or until fruit has softened.
  2. Meanwhile, whisk ricotta, milk and egg yolks in a bowl. Sift flour and cocoa over ricotta mixture. Add remaining stevia and whisk until combined. Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Gently fold egg whites into ricotta mixture.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon four ¼-cup amounts of ricotta mixture into pan to make 4 pancakes. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture to make 8 more pancakes.
  4. Place 2 pancakes on each serving plate. Top with fruit and any cooking juices to serve.


SERVING SUGGESTION: 99% fat-free plain yoghurt.