Blueberry Lemon Ricotta Pancakes for the Long Weekend

Ingredients

• 2 large eggs
• ½ cup milk (I used unsweetened soy milk, but any milk will work)
• ½ tsp vanilla extract
• Juice from ½ a large lemon
• ½ cup rolled oats
• ¼ tsp cinnamon
• ½ tsp baking powder
• 1 Tbs chia seeds (can also use ground flaxseed)
• 150 g whole milk ricotta
• 6-oz container of organic blueberries, rinsed

Instructions

1. Preheat skillet to medium-low.
2. In a small bowl, whisk together eggs, milk, vanilla extract, and lemon juice.
3. In a medium bowl, combine oats, cinnamon, baking powder, and chia seeds. Slowly stir in egg mixture until just combined. (Note, if you want to soften the oats overnight. combine milk and oats in a sealable container and place in fridge. The next day add in whisked eggs along with remaining ingredients).
4. Carefully fold in ricotta.
5. Pour about ¼ of batter on skillet and sprinkle blueberries on top. You’ll know it is ready to flip when the bubbles are popping, the edges are turning light brown and you are able to fit a spatula underneath. Flip and cook until golden brown. Repeat with remaining batter. Enjoy!

Notes

Nutrition for 1/2 of recipe (using unsweetened soy milk): 320 calories, 16 g fat, 26 g carbohydrate, 5 g fiber, 7 g sugar, 19 g protein

By The Healthy Toast

bon appetit