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Blueberry Ricotta Pancakes

Karina, Cafe Delites
  • minutes
  • Serves 14

INGREDIENTS

2

eggs

1

x 250g | 9oz tub smooth ricotta

1/2 cup

freshly squeezed lemon juice

2 tsp

vanilla extract

1/2 cup

milk ((I use almond milk but normal milk is fine))

1

metric cup ((150g | 5oz) self raising flour - self rising flour)

2 tbsp

natural sweetener ((or caster/ fine granulated sugar) - adjust to your tastes)

2 tsp

baking powder

salt

1 1/4 cups

fresh blueberries (, plus extra to serve)