- Meal Plans
- Food Diary
- Workout Plans
- Workout Diary
Delicious pancakes made with ricotta for extra protein and cheesecake-like texture.
Zest a lemon.
Add all dry ingredients to a bowl and all wet ingredients to another, except the blueberries. Mix each separately.
In the bowl with dry ingredients make a hole in the middle of the flour mix and pour the liquid in. Carefully combine the ingredients, do not over mix just combine until there is no longer any dry flour left. Let stand 5 minutes so the gluten develops and the batter gets thicker.
Preheat a griddle to 375. Use a tablespoon to pour batter onto the griddle, sprinkle with blueberries on top of pancakes. Cook until bubbles on top of your pancake bursts, then flip and cook until done about 2 more minutes.
Place a skillet over medium heat, wait until hot before you add the batter. Use a tablespoon to pour the batter onto your skillet, sprinkle with blueberries on top of each pancake. Cook until bubbles on top of your pancake bursts, then flip and cook until done about 2 more minutes.
Sprinkling the blueberries over pancakes helps avoid too many in one pancake and your batter from turning blue. I make 8, 4" pancakes with this batter. Depending on your pan and/or griddle you might have to use non-stick spray. Calculate that into your total nutrition value.