Blueberry Lemon Ricotta Pancakes - Emily Maude Nutrition

Name: Blueberry Lemon Ricotta Pancakes - Emily Maude Nutrition
Total time: 35 min
Ingredients: 3/4 cup full-fat ricotta cheese; 2 large eggs; 1/3 cup milk of choice; 1 tbsp lemon zest; 1/3 cup fresh lemon juice; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 1/2 cups oat flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; Coconut oil or butter (for cooking); 3/4-1 cup blueberries (fresh or frozen (if using frozen do not thaw), plus more for serving)

www.emilynutrition.ca

These Blueberry Lemon Ricotta Pancakes are soft and fluffy, and jammed packed with zesty lemon and fresh, juicy blueberries.

View full recipe on www.emilynutrition.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emilynutrition.ca.

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Ingredients

3/4 cup full-fat ricotta cheese
2 large eggs
1/3 cup milk of choice
1 tbsp lemon zest
1/3 cup fresh lemon juice
2 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cups oat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
Coconut oil or butter (for cooking)
3/4-1 cup blueberries (fresh or frozen (if using frozen do not thaw), plus more for serving)