Lemon, Blueberry & Ricotta Hotcakes

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 1

Ingredients
  

  • 1/3 cup ricotta cheese
  • 1.5 tablespoons coconut milk from carton
  • 2.5 tablespoons wholemeal flour or gluten free alternative
  • 1 free range egg
  • 1/4 teaspoon baking powder or gluten free baking powder
  • 1/4 lemon juiced
  • 1 teaspoon extra-virgin coconut oil

Ingredients for Topping

  • 1/2 cup blueberries fresh or frozen
  • 1 teaspoon raw honey

Instructions
 

  • Combine the ricotta, coconut milk, wholemeal flour, egg, baking powder and lemon in a bowl.
  • Melt the coconut oil in a pan and add some of the hotcake mixture, cook for 3-4 minutes on each side.
  • Repeat with the remainder of the mixture until it has been used up.
  • Serve the hotcakes topped with blueberries and a drizzle of raw honey.
Keyword Sweet

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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