Blueberry Lemon Ricotta Pancakes

Ingredients:

  • 3 eggs
  • 1,75 dl (3/4 cup) rolled oats
  • 1,75 dl (3/4 cup) ricotta
  • 4 tbsp milk
  • 1 dl (1/3 cup + 1 tbsp) blueberries, thawed
  • 2 tsp lemon juice + zest from 1 whole
  • 1/3 tsp salt
  • 1 1/2 tsp baking powder
  • butter or coconut oil for frying

To serve:

  • Cherries
  • Blueberries
  • Honey or maple syrup
  • Tahini

Directions:

  1. Mix all ingredients for the pancakes except butter/coconut oil in a blender until smooth.
  2. In a non-stick frying pan, heat up a little butter or coconut oil and fry small pancakes of ~2 tbsp batter each. Fry on both sides until browned. Repeat with the rest of the batter.
  3. Serve the pancakes with fresh blueberries, cherries, drizzle of honey and drizzle of tahini. Enjoy!

Make Life Delicious

The secret to great taste

Now You're Cooking