Lemon Ricotta Blueberry Pancakes
These cakes come together in 15 minutes fast and are bursting with fresh blueberries + zesty lemon flavor. They're also grain-free, gluten-free, dairy-free, and lower in sugar.
Ingredients (Serves 1-2)
1 egg + 2 egg whites
1/2 cup ricotta cheese (dairy-free or regular)
3 tablespoons coconut flour (no substitutions)
1/4 teaspoon baking soda
2 tablespoons milk (almond, cashew, dairy)
1.5 teaspoons vanilla extract
1/2 tablespoon lemon zest
1 tablespoons granulated sweetener
1/2 cup blueberries
1/2 cup ricotta cheese (dairy-free or regular)
3 tablespoons coconut flour (no substitutions)
1/4 teaspoon baking soda
2 tablespoons milk (almond, cashew, dairy)
1.5 teaspoons vanilla extract
1/2 tablespoon lemon zest
1 tablespoons granulated sweetener
1/2 cup blueberries
Instructions
Mix all ingredients except blueberries in a blender or food processor, until smooth. (Alternatively, you can mix ingredients by hand in a medium-sized bowl). Fold in blueberries.
Heat a medium-sized pan for 1-2 minutes over medium-high heat; grease with butter (this creates the BEST flavor) and pour 2-3 tablespoons of batter into the pan.
Cook the pancakes until golden brown and fluffy, about 3-4 minutes. Repeat with remaining batter.
Top with butter + maple syrup!