Blueberry Ricotta Pancakes

Ingredients

• 2 large eggs
• 9 oz tub smooth ricotta
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup milk ((I use almond milk but normal milk is fine))
• 5 oz self raising flour
• 2 tablespoons natural sweetener (or caster/fine granulated sugar, adjust to your tastes)
• 2 teaspoons baking powder
• 1 pinch salt
• 1 1/4 cups fresh blueberries (plus extra to serve)

Instructions

1. 1

   Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.

2. 2

   Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.

3. 3

   Serve with extra blueberries, maple syrup or any toppings you desire.