Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 cup wholemeal plain flour
- 2teaspoons baking powder
- 4 free range eggs
- 1 1/2 cup skim milk
- 2teaspoons honey
- 1 1/4 cup smooth light ricotta
- 5milliliter olive oil cooking spray
- 250grams blueberries
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
24.4grams
Fat
12.9grams
Carbs
60.2grams
Sugars
18.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this wholemeal blueberry pancake recipe for a healthier breakfast the whole family will love. Top these fluffy pancakes with ricotta and blueberries.
Method
Step 1 of 4
Combine flour and baking powder in a large bowl. Whisk eggs, milk, honey and 3/4 cup ricotta in a separate bowl until well combined. Add egg mixture to flour mixture and gently stir until just combined. Set aside for 15 minutes to rest.
Step 2 of 4
Lightly spray a large frying pan with oil and place over medium-low heat. Spoon 1/3 cup batter into pan and spread to form a 12cm circle. Scatter 10 blueberries over top of pancake. Repeat to make a second pancake. Cook for 2 minutes or until pancakes are cooked two-thirds of the way through. Flip over and cook for a further 1 minute or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter and blueberries to make 12 pancakes in total.
Step 3 of 4
Meanwhile, place 1/3 cup water and remaining blueberries in a small saucepan over medium heat, then bring to the boil. Cook for 1 minute or until blueberries begin to soften.
Step 4 of 4
Divide pancakes among plates. Dollop each with remaining ricotta and spoon over blueberry mixture.
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