Blueberry Ricotta Pancakes
Try this Blueberry Ricotta Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- pinch of salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup freshly squeezed lemon juice
- 1 x 250g | 9oz tub smooth ricotta
- 1/2 cup milk (i use almond milk but normal milk is fine)
- 1 metric cup (150g | 5oz) self raising flour - self rising white or all purpose flour/s are fine to use. just add 1/2 teaspoon baking soda to your flour)
- 2 tablespoons natural sweetener (or caster/ fine granulated suga
- 1 1/4 cups fresh blueberries
- Carbohydrate 4.13977618934241 g
- Cholesterol 1.16666666571987 mg
- Fat 0.300633809315515 g
- Fiber 0.352000013121537 g
- Protein 1.0966766658832 g
- Saturated Fat 0.163593333203623 g
- Serving Size 1 1 pancake (52g)
- Sodium 41.9719999751467 mg
- Sugar 3.78777617622087 g
- Trans Fat 0.02774457141792 g
- Calories 23 calories
Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter.Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour ¼ cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.Serve with maple syrup or any toppings you desire. These would go beautifully with the Blueberry Sauce from this Lemon Blueberry French Toast recipe.
