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LEMON RICOTTA BLUEBERRY PANCAKES | Fit Healthy Recipes

LEMON RICOTTA BLUEBERRY PANCAKES

LEMON RICOTTA BLUEBERRY PANCAKES

15 mins prepServes 2

Light and fluffy lemon ricotta blueberry pancakes that come together in 15 minutes. They are bursting with blueberries and zesty lemon flavor, perfect for a slow weekend brunch. The recipe is grain-free, gluten-free, and dairy-free, making it a healthier option to satisfy your pancake cravings.

2 servings

What you need

egg

egg white

ricotta cheese

½ cup ricotta cheese

coconut flour

3 tbsp coconut flour

baking soda

¼ tsp baking soda

milk

2 tbsp milk

vanilla extract

1 ½ tsp vanilla extract

lemon zest

½ tbsp lemon zest

granulated sugar

1 tbsp granulated sugar

blueberry

½ cup blueberry

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Instructions

1: Mix all ingredients except blueberries in a blender or food processor until smooth.

2: Fold in blueberries.

3: Heat a medium-sized pan for 1-2 minutes over medium-high heat and grease with butter.

4: Pour 2-3 tablespoons of batter into the pan.

5: Cook the pancakes until golden brown and fluffy, about 3-4 minutes.

6: Repeat with remaining batter.

7: Top with butter and maple syrup.

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