Blueberry, Ricotta & Lemon Pancakes

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Level-up your brekkie game with a lighter pancake stack that’s worth staying home for. With MILKLAB Macadamia, low-fat ricotta and zingy fresh lemon zest.

Made with

Macadamia

Ingredients

1¼ cups MILKLAB® Macadamia
1½ cups all-purpose flour
3 tsp baking powder
Pinch of salt
1 tbsp sugar
1 cup low-fat ricotta
1 tsp vanilla extract
2 tsp grated lemon zest
1 egg
¼ cup blueberries
⅓ cup maple syrup

Method

Sift flour, baking powder, salt and sugar in a large bowl.
Make a well in the centre and pour in MILKLAB® Macadamia, egg and vanilla, and stir to combine.
Stir through ricotta and lemon zest.
Heat a non-stick pan on medium-high heat, and spoon ½ cup pancake mixture.
Flip and cook until done. Top with blueberries and maple syrup.

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