| Blueberry & Ricotta Hotcakes |
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| Servings | Prep Time |
| 4 serves | 10 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
Servings: serves
Units:
60 grams protein powder 2 scoops 1/2 tsp rock salt 1/2 cup fresh ricotta 1/2 tsp baking powder or bicarb soda 4 large eggs 1 tsp vanilla essence 1/2 cup blueberries fresh butter for cooking
Instructions
- In a big bowl, (or food processor bowl), mix together your dry ingredients
- Add in ricotta and eggs
- Blitz together really well until a smooth batter is formed.
- Add in Fresh Blueberries and mix through – being careful not to break them open.
- In a non-stick frying pan, melt the butter and maintain at a medium heat.
- Spoon out the batter into the pan, using approx. 2 tablespoons of batter per hotcake.
- When bubbles form on the surface, flip the hotcake and cook on other side.
- You’ll know they’re ready when they feel firm to the touch in the pan.
Recipe Notes
Serving Suggestions:
1. Honey and butter
2. Fresh lemon and xylitol
3. Honey and 100% maple syrup
4. In a saucepan, warm through some mixed berries to make a quick compote to throw over the hotcakes. A dollop of double cream will finish this off nicely.
Nutrition Information
Nutrition Facts
Blueberry & Ricotta Hotcakes
Amount Per Serving
Calories 201
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 240mg
80%
Sodium 484mg
20%
Potassium 149mg
4%
Total Carbohydrates 7g
2%
Dietary Fiber 0.4g
2%
Sugars 4g
Protein 22g
44%
Vitamin A
9%
Vitamin C
3%
Calcium
22%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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