Blueberry Ricotta Pancakes
Delicately light and fluffy Blueberry Ricotta Pancakes that melt in your mouth with a delicious sweetness and a hit of juicy blueberries!
Weight Watchers: 2pp per pancake!
Weight Watchers: 2pp per pancake!
Servings: 14 pancakes
Calories: 81kcal
Ingredients
- 2 eggs
- 1 x 250g | 9oz tub smooth ricotta
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup milk (I use almond milk but normal milk is fine)
- 1 metric cup (150g | 5oz) self raising flour - self rising flour
- 2 tablespoons natural sweetener (or caster/ fine granulated sugar) - adjust to your tastes
- 2 teaspoons baking powder
- Pinch of salt
- 1 1/4 cups fresh blueberries , plus extra to serve
Instructions
- 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. Gently fold in the blueberries.
- Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 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 extra blueberries, maple syrup or any toppings you desire. These would go beautifully with the Blueberry Sauce from this Lemon Blueberry French Toast recipe.
Nutrition
Calories: 81kcal | Carbohydrates: 12.5g | Protein: 3.5g | Fat: 1.9g | Fiber: 0.6g