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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
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
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