Blueberry & Ricotta Pancakes
Breakfast doesn't need to be boring with these Healthier Blueberry & Ricotta Pancakes! Made from wholemeal flour, this easy pancake recipe is a healthy breakfast option that's all kinds of delicious.
Ingredients
- 2 cups wholemeal plain flour
- 1 1/2 cups trim milk
- 2 teaspoons honey
- 1 1/4 cups smooth ricotta
- 1 teaspoons olive oil cooking spray
- 250 grams blueberries
- 4 eggs, whisked
- 2 teaspoons baking powder
- 2 cups wholemeal plain flour
- 1 1/2 cups trim milk
- 2 teaspoons honey
- 1 1/4 cups smooth ricotta
- 1 teaspoons olive oil cooking spray
- 250 grams blueberries
- 4 eggs, whisked
- 2 teaspoons baking powder
- Step 1 of 5Combine flour and baking powder in a large bowl. Whisk eggs, milk, honey and 3/4 cup of ricotta in a separate bowl until well combined. Add egg mixture to flour mixture and gently stir until just combined. Set aside for 15 minutes to rest.
- Step 2 of 5Lightly spray a large frying pan with oil and place over medium-low heat. Spoon 1/3 cup batter into pan and spread to form a 12cm circle. Scatter 10 blueberries over top of pancake. Repeat to make a second pancake.
- Step 3 of 5Cook for 2 minutes or until pancakes are cooked two-thirds of the way through. Flip over and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter and blueberries to make 12 pancakes in total.
- Step 4 of 5Meanwhile, place 1/3 cup water and remaining blueberries in a small saucepan over medium heat, then bring to the boil. Cook for 1 minute or until blueberries begin to soften.
- Step 5 of 5Divide pancakes among plates. Dollop each with remaining ricotta and spoon over blueberry mixture.
Method
- Step 1 of 5Combine flour and baking powder in a large bowl. Whisk eggs, milk, honey and 3/4 cup of ricotta in a separate bowl until well combined. Add egg mixture to flour mixture and gently stir until just combined. Set aside for 15 minutes to rest.
- Step 2 of 5Lightly spray a large frying pan with oil and place over medium-low heat. Spoon 1/3 cup batter into pan and spread to form a 12cm circle. Scatter 10 blueberries over top of pancake. Repeat to make a second pancake.
- Step 3 of 5Cook for 2 minutes or until pancakes are cooked two-thirds of the way through. Flip over and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter and blueberries to make 12 pancakes in total.
- Step 4 of 5Meanwhile, place 1/3 cup water and remaining blueberries in a small saucepan over medium heat, then bring to the boil. Cook for 1 minute or until blueberries begin to soften.
- Step 5 of 5Divide pancakes among plates. Dollop each with remaining ricotta and spoon over blueberry mixture.
Nutrition per serving
2067 Kilojoules
Protein27 grams
Fat14 grams
Carbs59 grams
Sugars17 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Combine flour and baking powder in a large bowl. Whisk eggs, milk, honey and 3/4 cup of ricotta in a separate bowl until well combined. Add egg mixture to flour mixture and gently stir until just combined. Set aside for 15 minutes to rest.
- Step 2 of 5Lightly spray a large frying pan with oil and place over medium-low heat. Spoon 1/3 cup batter into pan and spread to form a 12cm circle. Scatter 10 blueberries over top of pancake. Repeat to make a second pancake.
- Step 3 of 5Cook for 2 minutes or until pancakes are cooked two-thirds of the way through. Flip over and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter and blueberries to make 12 pancakes in total.
- Step 4 of 5Meanwhile, place 1/3 cup water and remaining blueberries in a small saucepan over medium heat, then bring to the boil. Cook for 1 minute or until blueberries begin to soften.
- Step 5 of 5Divide pancakes among plates. Dollop each with remaining ricotta and spoon over blueberry mixture.