LEMON BLUEBERRY RICOTTA PANCAKES
Looking to create an impressive breakfast for a special occasion? These lemon blueberry ricotta pancakes will fool anyone into thinking that you slaved over them for hours when they only take minutes to make. They are dense and cake like, sweet and full of delicious lemon blueberry flavour!
240g reduced fat ricotta cheese
45ml lemon juice
1 tsp vanilla extract
Zest of one small lemon
160g FlapJacked Buttermilk Protein Pancake Mix
Icing sugar, for sprinkling (optional)
Serving size: 2 pancakes
Put the ricotta cheese and lemon juice into a large bowl and stir well. Add in the sugar, vanilla extract and lemon zest and stir again. Add in FlapJacked mix and water and stir gently until blended, then fold in the blueberries. Heat a skillet over medium low heat. Once heated spray lightly with a non stick spray and pour small circles (60ml) of batter onto the skillet. Let batter cook until edges are dry. This will take about five minutes. The pancakes should be thick and will take a little longer than normal to cook. Flip each pancake once and allow to cook through. This will take about two more minutes. You should end up with ten pancakes. Sprinkle icing sugar over the top of the pancakes if desired. Enjoy !