Ricotta and Blueberry Pancakes

by Natalie Ruggeri May 22, 2016 1 min read 0 Comments

Ricotta and Blueberry Pancakes

Sunday morning brunching perfection right here!!!! These are so super yum and really filling. The ricotta makes these pancakes dense and moist and so moreish! Gluten free and refined sugar free and jam packed with whole food goodness, you can most certainly have your pancakes and eat them too, without the guilt or going off your weight loss track xx

Ingredients

1/4 cup buckwheat flour

2 eggs

1/4 cup almond meal

1 tsp vanilla bean paste

1/2 cup fresh full fat ricotta

1 tsp baking powder

1/2 tsp cinnamon powder

2 tbls of coconut milk

1 cup of blueberries, fresh or frozen

a few pecans and extra blueberries to garnish

Directions

Place the flour, eggs, almond meal, vanilla, cinnamon and coconut milk in a blender, blend until the mixture is well combined, in a bowl lightly break the ricotta up into small pieces, add the blueberries and fold them through pour the pancake batter in and gentle mix until everything is well combined but the ricotta and blueberries are still chunky, heat a non stick pan over a medium heat and lightly spray it with coconut cooking oil spray, place a few spoon's full of the batter into the frying pan and cook until bubbles appear around the edges, flip the pancake over and cook on the other side until golden, repeat with the remaining batter, serve with extra blueberries and pecan nuts, Yummmmmooooo enjoy xx



Also in Nat's Creations

Red Velvet Pancakes
Red Velvet Pancakes

by Natalie Bailey May 03, 2020 1 min read 0 Comments

Read More
Carrot & Walnut Loaf
Carrot & Walnut Loaf

by Natalie Bailey April 26, 2020 1 min read 0 Comments

Read More
Taco Tuesday Bowl
Taco Tuesday Bowl

by Natalie Bailey April 21, 2020 2 min read 0 Comments

Read More