Blueberry and Lemon ricotta pancakes

A stack of pancakes on a rattan tray with blueberries in the front
These pancakes are light, zesty and full of flavour. 

ūü•Ą¬†I N G R E D I E N T S

  • 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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