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LEMON RICOTTA BLUEBERRY PANCAKES
LEMON RICOTTA BLUEBERRY PANCAKES

Saying hello to Saturday with a plateful of light and fluffy LEMON RICOTTA BLUEBERRY PANCAKES


These cakes come together in 15 minutes and are bursting with blueberries (frozen work) + zesty lemon flavor. They're also grain-free, gluten-free, dairy-free, and lower in sugar (leaving more room for maple syrup — don’t skimp here!). Perfect for a slow weekend brunch, or whenever those cravings strike (which is anytime between morning and midnight for me because my pancake cravings know no hour ).

Happy weekending! ‍♀️
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LEMON RICOTTA BLUEBERRY PANCAKES (serves 1-2).

1 egg + 2 egg whites • 1/2 cup ricotta cheese (dairy-free or regular) • 3 tbsp. coconut flour (no substitutions) • 1/4 tsp. baking soda • 2 tbsp. milk (almond, cashew, dairy) • 1.5 tsp. vanilla extract •1/2 tbsp. lemon zest • 1 tbsp. granulated sweetener • 1/2 cup blueberries (is using frozen, make sure they’re defrosted and patted dry).

Mix all ingredients except blueberries in a blender or food processor, until smooth. (Alternatively, you can mix ingredients by hand in a medium-sized bowl). Fold in blueberries. Heat a medium-sized pan for 1-2 minutes over medium-high heat; grease with butter (this creates the best flavor) and pour 2-3 tablespoons of batter into the pan. Cook the pancakes until golden brown and fluffy, about 3-4 minutes. Repeat with remaining batter. Top with butter + maple syrup!

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