Blueberry, Ricotta & Lemon Pancakes

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Blueberry, Ricotta & Lemon Pancakes
Serving Size:
Prep Time:

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


  • 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


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

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