Ricotta pancakes with blueberries and honey

Ricotta turns this Sunday favourite into a healthy protein-rich breakfast.

Ingredients

  • 2 egg whites
  • 10g chia seeds
  • 15g coconut flour
  • ¼ tsp baking powder
  • ¼ tsp ground cinnamon
  • 2 tbsp almond milk
  • 55g reduced-fat ricotta
  • 50g blueberries
  • 1 tsp honey

Method

  1. In a bowl add the eggs, chia seeds, coconut flour, baking powder, cinnamon and almond milk. Combine and let rest for 15 minutes to soften the chia seeds. Give it a stir halfway through resting.
  2. Add the ricotta and mix to combine.
  3. Heat a non-stick frying pan over medium-low heat. Pour in half the pancake mixture. Turn the heat to low and cook the pancake on both sides until golden brown and cooked through. Repeat for the remaining pancake mixture.
  4. Serve the pancakes topped with blueberries and a drizzle of honey.

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