Blueberry, Ricotta & Lemon Pancakes
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
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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