Blueberry and Lemon ricotta pancakes

• 105g ricotta cheese 
• 2 large eggs 
• 125ml Oat milk 
• 30g Free Soul Vanilla Protein Blend
• 1tsp vanilla extract
• 125g Gluten free self-raising flour
• 25g Low-calorie syrup or regular
• 1tsp baking powder 
• Zest of one small lemon
• 120g blueberries (fresh or frozen)

1. In a large mixing bowl, add your wet ingredients: two eggs, maple drops, syrup, ricotta cheese, vanilla extract and oat milk. Mix well.
2. Finely grate a zest of one small lemon
3. Next add your dry ingredients one by one, stirring in-between. (You can add all the dry ingredients at once, however, I find you get a fluffier mix by mixing in between adding each dry ingredient.)
4. On a high heat, use a non-stick frying pan and spray some low-calorie spray into the pan and allow to heat for 1-2 mins.
5. Once hot, I use a small scoop to scoop the ingredients into the hot pan. Flip the pancake once the top of the pancake begins to bubble slightly (1/2mins.)
6. Repeat, and serve with more syrup & fresh fruit! 

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