Blueberry & Ricotta Hotcakes

Blueberry & Ricotta Hotcakes

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serves
Course: Breakfast, Dessert
Calories: 169
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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.

Nutrition

Calories: 169kcalCarbohydrates: 6gProtein: 16gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 232mgSodium: 469mgPotassium: 134mgFiber: 0.4gSugar: 3gVitamin A: 400IUVitamin C: 2.5mgCalcium: 180mgIron: 2mg

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.

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