Lemon Ricotta Blueberry Gluten Free Pancakes
Healthy pancakes that are low in carbs and high in protein.
Lemon Ricotta Blueberry Gluten Free Pancakes
Servings6-8 pancakes
Ingredients
- 1 Organic EggBeaten
- 3Tablespoons Egg Whites
- 1 Banana Mashed
- 1Cup Ricotta Cheese or Cottage Cheese(If you don't like ricotta)
- 1Dash Cinnamon
- 1Tablespoon Organic ButterMelted
- 1/3 Cup Gluten Free Oat Flour or Gluten Free Flour
- 2Tsp Baking Powder
- 1/2Cup Fresh Blueberries
- 1/2Tsp Lemon Zest
Instructions
- In a small bowl beat egg and egg whites together.
- In a medium bowl mix all of the ingredients together. Remember to mash banana in bowl first. Then add egg mix.
- Let mix stand for 5 to 10 minutes to get fluffy. These pancakes are naturally thin from lack of flour.
- Heat pancake griddle pan on high.
- Lower flame to medium temp & add 1/2 tablespoon of butter.
- Flip pancakes after they bubble. You will have to adjust heat so pancakes don't burn.
- Add butter each time you make pancakes to keep from sticking and will add flavor.
- Serve with fresh maple syrup or honey. Top with fresh blueberries or leave them plain! Enjoy.
Recipe Notes
Serve with fresh maple syrup or honey. Top with fresh blueberries or leave them plain!! Enjoy.
