Protein Packed Blueberry Pancake Recipe – Printable View

Recipe Ingredients:

  • 1 Cup Ricotta Cheese (whole or part skim)
  • 1 Cup Plain Organic 0% Greek Yogurt
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1 Lemon Juiced  Fresh Squeezed  or 2 drops lemon essential oil
  • 1 Cup – Whole Wheat Flour
  • 1 tsp baking soda
  • Pinch Salt
  • 2 Cups Blueberries
  • 1 tsp Stevia in the Raw or other sugar substitute
  • 1 tsp sugar
  • 1/4 Cup Water

  • Heat electric skillet to 350 degrees and oven to 170 degrees
  • Whisk together all the wet ingredients until smooth
  • Combine dry ingrediets with wet ingredients until smooth – add up to 1/4 cup water to mixture for a consistancy that is easy to spread batter out on skillet
  • In a medium saucepan mix blueberries, water, and sugars together and boil on stove for up to 10 minutes stirring often, until berries break apart
  • Place about 1/4-1/3 cup batter on skillet spread to 4-5″ diameter and flip over when the batter produces air bubbles on top of the pancake – cook until bottom is lightly brown
  • Place in the oven on a pan to keep warm until ready to serve
  • Add 1-2 spoonfuls of compote onto pancakes and serve

For the original recipe page please CLICK HERE.

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