Lemon Ricotta Blueberry Pancakes
Lemon Ricotta Blueberry Pancakes is a lacto ovo vegetarian breakfast. This recipe serves 4 and costs $1.28 per serving. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 409 calories. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have baking powder, driscoll's blueberries, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Similar recipes include Lemon Blueberry and Ricotta Pancakes, Lemon Blueberry and Ricotta Pancakes, and Lemon Blueberry and Ricotta Pancakes.
Ingredients
baking powder
3 teaspoons baking powder
Driscoll's Blueberries plus more for garnish (optional)
1 1/2 cups Driscoll's Blueberries plus more for garnish (optional)
eggs
3 large eggs
Flour
1/4 cup Flour
lemon, zested
1 lemon, zested
low-fat (1%) milk
1/2 cup low-fat (1%) milk
part-skim ricotta
1 cup part-skim ricotta
Salt to taste
Salt to taste
1 ½ sugar, plus tablespoon
1 cup 1 ½ sugar, plus tablespoon
vanilla extract
1 teaspoon vanilla extract