Lemon Blueberry Pancakes
Ingredients
The Batter
-
1½
cups
gluten free flour
-
1½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
3
units
eggs
-
1
cup
ricotta cheese
-
½
cup
milk
-
3
tbs
pure maple syrup
-
2
tsp
vanilla extract
-
1
unit
Juice of one lemon (about ¼ cup)
-
2
tsp
Zest of one lemon
-
¼
cup
wild blueberries (defrosted)
The Blueberry Sauce
-
2½
cups
blueberries
-
3
tbs
pure maple syrup
-
½
tsp
arrowroot starch
Instructions
- Mix the dry ingredients for the batter in a small bowl.
- In a large bowl, combine the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Carefully fold in the lemon zest and blueberries.
- Heat a griddle over medium heat, then reduce to medium-low.
- Pour ¼ cup of batter onto the griddle for each pancake and cook until golden brown on both sides.
- For the blueberry sauce, heat blueberries and maple syrup in a pot for five minutes.
- Mix arrowroot starch with water and add to the blueberry mixture, stirring until thickened.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
9g
Total carbohydrates
48g
Total protein
12g
Sodium
362mg
Cholesterol
105mg
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