| 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:
50 grams almond meal (1/2 cup) 1/2 tsp rock salt 330 grams fresh ricotta 4 large eggs 1/2 tsp vanilla essence 180 grams blueberries fresh 50 grams 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. Top with Crème Fraiche or a Double Cream
2. Top with Cream Cheese, mixed with a little Natvia (if you’re a sweet tooth)
3. 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 391 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 273mg 91%
Sodium 448mg 19%
Potassium 200mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 19g 38%
Vitamin A 18%
Vitamin C 7%
Calcium 26%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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