RICOTTA PANCAKES WITH BLUEBERRIES

Start the day off right with these super light and fluffy Ricotta Pancakes with Blueberries! A morning game changer who’s deliciousness will be loved and craved by all!

Prep Time 15

Cook Time 6

Total Time 21

Servings Pancakes

Ingredients

1 cup All Purpose Flour
1 cup Ricotta Cheese
¾ cup Fresh or Frozen Blueberries
⅔ cup Milk of Choice*
2 Eggs separated
1 tbsp Honey
1 tbsp Baking Powder
1 tsp Vanilla Extract
¼ tsp Salt
1 tbsp Butter for greasing the skillet
Pure Maple Syrup and Butter for topping (optional but highly recommended)

Instructions

In a large bowl, whisk together the dry ingredients (flour, baking powder, and salt).
In a separate bowl, whisk together the wet ingredients minus the blueberries and egg whites (egg yolks, milk, honey, vanilla extract, and ricotta).
Fold the dry ingredients into the wet ingredients until just combined.
Beat the egg whites in their own bowl using an electric hand mixer for a few minutes, until stiff peaks form.
Carefully and gently fold the stiff egg whites into the batter mixture, leaving some lumps. Do not over mix.
Heat a non-stick skillet over medium low heat. Add the tbsp of butter and swirl around the pan until melted.
Add about 1/4 cup of batter to the skillet, push in a few blueberries using your fingers and cook for about 3 minutes, until most of the bubbles forming on the surface pop when they rise to the top.
Carefully flip using a spatula and cook an additional 3 minutes, until the edges and middle are cooked through. Move to a plate and repeat until no batter remains. Top with a nice helping of butter and pure maple syrup!

Notes

I used almond milk but any milk will work.

Nutrition