Ricotta blueberry pancakes
Servings: 5
Preparation time: 3-5
Cook time: 5 minutes
Nutritional information: 22.6 grams of calories. 5.9 grams of carbohydrates, 22.6 grams of fats, 13.4 grams of proteins
Ingredients:
- 1/4 cup almond milk
- 3 eggs
- 1 cup almond flour
- 3/4 cup ricotta
- 1/4 cup blueberries
- 1/2 tbsp vanilla extract
- 1 tbsp baking powder
- 1/3 cup flaxseed meal
- 1/4 tbsp salt
- 1/4 stevia powder
Preparation:
Heat to oven over medium fire meanwhile, in a blender crack the eggs and pour almond milk, vanilla extract and ricotta and mix it well. Then in another and ricotta mix it well. Then in another bowl mix all the dry ingredients and blend them in a blender real well. Then cut the berries in lengthwise halves and add them to the former mixture. Make sure some them later in the presentation. Now add butter in a pan over the medium heated oven and let it melt down. Then add the pancake batter over it and cook the pancake on both sides till they become light brown in color. Use maple syrup and serve the pancakes with milk!
