Wholemeal Sugarfree Ricotta Blueberry Pancakes

Wholemeal Sugarfree Ricotta Blueberry Pancakes

• Ready In: 10 mins
• Serves: 2
• Yields: 8 Pancakes

Ingredients

• 250  g low-fat ricotta cheese
• 200  ml low-fat milk
• 130  g  wholemeal wheat flour
• 2  large eggs
• 1  teaspoon vanilla essence
• 1  pinch salt
• 3  tablespoons stevia
• 70  g blueberries
• 1  teaspoon baking powder

Directions

1. Place all dry ingredients in a mixing bowl and make a well in the center.
2. Mix in eggs, vanilla and cheese. Then add the milk bit by bit until all mixed together.
3. Add the blueberries to the batter.
4. Heat a frying pan and lightly oil with olive oil spray.
5. Add 3 tablespoons of batter to the center of the pan off the heat and cook for a minute or until done then flip the pancake and cook for a min or so.
6. Respray pan and remember to add the batter off the heat and repeat until all cooked.