| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
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
Ingredients
|
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.
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