| Blueberry & Ricotta Hotcakes |
|
Rate this recipe!
|
|
Add to Favourites |
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List |
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 |
|
|
|
Ingredients
Servings: serves
Units:
30 grams protein powder 1 scoop (optional) 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 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.
Share this Recipe