Vegetarian

Lemon ricotta blueberry pancakes

Name: Lemon ricotta blueberry pancakes
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsps baking powder; 222 g blueberries; 3 large free range eggs; 31.25 g flour; 1 lemon peel; 118 ml low fat milk; 248 ml low fat ricotta cheese; 4 servings salt; 200 g sugar; 1 tsp vanilla extract

Lemon Ricotta Blueberry Pancakes are a delicious breakfast option for lacto ovo vegetarians. They are fluffy pancakes made with ricotta cheese, fresh blueberries, and a hint of lemon zest. This dish is rich in vitamins and minerals, making it a nutritious way to start your day. Perfect for a leisurely weekend brunch or a special breakfast occasion.

Ingredients

baking powder

3 tsps

blueberries

222 g

free range eggs

3 large

flour

31.25 g

lemon peel

low fat milk

118 ml

low fat ricotta cheese

248 ml

salt

4 servings

sugar

200 g

vanilla extract

1 tsp

Method

Preheat oven to 200F.
Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.Lightly grease a large nonstick griddle or skillet over medium heat.
Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning.
Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries.
Garnish with additional blueberries if desired.

Nutrition:

409 kcal

Carbs

69 g

Fat

9 g

Protein

14 g

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