EAT AND TRAIN LIKE AN EXERCISE SCIENTIST & NUTRITIONIST

Blueberry & Ricotta Hotcakes

Blueberry & Ricotta Hotcakes
Votes: 1
Rating: 3
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Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Blueberry & Ricotta Hotcakes
Votes: 1
Rating: 3
You:
Rate this recipe!
Add to Favourites
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Print Recipe
Print Recipe
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Ingredients
Servings: serves Units:
Instructions
  1. In a big bowl, (or food processor bowl), mix together your dry ingredients
  2. Add in ricotta and eggs
  3. Blitz together really well until a smooth batter is formed.
  4. Add in Fresh Blueberries and mix through – being careful not to break them open.
  5. In a non-stick frying pan, melt the butter and maintain at a medium heat.
  6. Spoon out the batter into the pan, using approx. 2 tablespoons of batter per hotcake.
  7. When bubbles form on the surface, flip the hotcake and cook on other side.
  8. 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 169 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 232mg 77%
Sodium 469mg 20%
Potassium 134mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 0.4g 2%
Sugars 3g
Protein 16g 32%
Vitamin A 8%
Vitamin C 3%
Calcium 18%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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