Lazy Sundays are made for making pancakes and these ricotta blueberry pancakes won’t disappoint. Soft and fluffy on the inside and filled with little morsels of blueberries to delight your tastebuds.
- Yield: 10 pancakes
- Category: Breakfasts
Ingredients
- 1/2 cup ricotta
- 2 eggs
- 1 teaspoon vanilla essence
- 2 tablespoons melted butter
- 2 tablespoons pure maple syrup
- 3/4 cup milk, any type
- 1 cup gluten free SR flour
- 2 cups blueberries
Instructions
- Combine the ricotta, eggs, vanilla essence, melted butter, pure maple syrup, and milk in a bowl and whisk until creamy. If using your thermomix, blend all the ingredients on speed 5 for 30 seconds.
- Add 1 cup gluten free SR flour and mix well. If using your thermomix, blend on speed 5 for 30 seconds, scrape the sides of the bowl and repeat to incorporate well.
- Heat up a pan and spray with olive oil.
- Pour in 1/2 cup of the batter and scatter a few blueberries on top.
- Once it begins to bubble flip over and cook for another minute.
- Remove and place on a plate and repeat with the remaining batter.
- Serve them stacked on top of each other with more blueberries scattered on top.