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Lemon Blueberry Pancakes

Annemarie Rossi
  • 25 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

gluten free flour

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

3

eggs

1 cup

ricotta cheese

1 cup

milk

3 tbsp

pure maple syrup

2 tsp

vanilla extract

Juice of one lemon (about 1/4 cup)

Zest of one lemon (about 2 tsp)

1/4 cup

wild blueberries (defrosted)

2 1/2 cups

blueberries

3 tbsp

pure maple syrup

1/2 tsp

arrowroot starch