Here is the recipe for light PANCAKES with ricotta and blueberries, a perfect version also for those on a diet because you can use wholemeal flour, low-fat lactose-free ricotta and erythritol instead of sugar, try them because they have nothing to envy of classic pancakes!
Ingredients
- 100 g wholemeal flour
- 130 g low-fat ricotta, or lactose-free
- 1 whole egg
- 90 ml milk
- 1 tablespoon erythritol/sugar
- 3 g baking powder
Instructions
- Mix the ricotta with the erythritol and the egg with a fork until you obtain a creamy mixture.
- Add milk then sift the flour with the yeast over the top.
- Add the blueberries to the mixture and mix gently.
- Grease a pan and pour a ladle of batter for each pancake and cook for a couple of minutes on one side.
- When the pancake starts to bubble, turn it over and cook it on the opposite side.
- Serve with fresh blueberries
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