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MHC Recipe

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
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Servings: 5 (click to scale)

Ingredients

  • 1 cup ricotta cheese
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1 1/2 tsp lemon zest
  • 8 oz pancake mix
  • 3/4 cup water
  • 1/4 cup frozen blueberries
  • 1 1/2 spray cooking spray

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Instructions

  • In a large bowl, add the ricotta cheese, vanilla, lemon juice, lemon zest, pancake mix, and water. Mix until mostly smooth with a few small lumps. Gently fold blueberries into pancake mix.
  • Preheat a griddle or large nonstick skillet to 375 F (or medium-high-heat). Lightly grease the surface. Scoop the pancake batter onto the hot griddle (about 3 tablespoons or a small scoop per pancake). Cook for about 1 to 1 1/2 minutes, or until bubbles begin to appear on the surface. Flip carefully and cook for another 1-2 minutes, until the underside is golden.
  • Place two pancakes on a plate and slightly overlap them.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Sodium: 567mg | Fiber: 2g
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