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!
Servings: 14pancakes
Calories: 81kcal
Author: Karina - Cafe Delites
Ingredients
2eggs
1x 250g | 9oz tub smooth ricotta
1/2cupfreshly squeezed lemon juice
2teaspoonsvanilla extract
1/2cupmilk(I use almond milk but normal milk is fine)
2tablespoonsnatural sweetener(or caster/ fine granulated sugar) - adjust to your tastes
2teaspoonsbaking powder
Pinch of salt
1 1/4cupsfresh 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.