Breakfast recipe-Blueberry-Ricotta Pancakes

Serves 4 / Prep time: 15 minutes / Cook time: 15 minutes


NUT-FREE

VEGETARIAN

QUICK & EASY

Ricotta cheese was originally created from the whey left over after Italian cheese makers produced mozzarella and provolone. This mild, sweet, fresh cheese is now made from pasteurized milk with added salt and vinegar. Ricotta is often confused with cottage cheese, but there are significant differences. For example, ricotta has about 5 times more calcium than cottage cheese. Fresh fruit, such as the blueberries in these golden pancakes, is a wonderful accompaniment for this creamy, firm cheese.

• 1 cup sweet white sorghum flour
• 1 cup rice flour
• 1 tablespoon baking powder
• 1 (7g) stevia packet
• ¼ teaspoon sea salt
• 1 cup ricotta cheese
• ½ cup heavy (whipping) cream
• 2 cups fresh blueberries
• 2 tablespoons coconut oil, divided

1.In a large bowl, stir together the sorghum flour, rice flour, baking powder, stevia, and salt until well blended.

2.In a small bowl, whisk together the ricotta and cream.

3.Add the wet ingredients to the dry ingredients, and stir to blend.

4.Stir in the blueberries.

5.In a large skillet over medium-high heat, heat 1 tablespoon of coconut oil.

6.Spoon the batter, about ½ cup for each pancake, into the skillet. You should have room for 4 pancakes.

7.Cook the pancakes until the bottoms are golden and the edges are firm, about 4 minutes.

8.Using a spatula, flip the pancakes over, and cook the other sides until golden, about 4 minutes.

9.Transfer the pancakes to a plate, and repeat with the remaining 1 tablespoon of coconut oil and the remaining batter.

10.Serve.

PER SERVING Calories: 506; Total Fat: 19g; Saturated Fat: 13g; Cholesterol: 40mg; Total Carbohydrates: 73g; Fiber: 6g; Protein: 14g