- Wholemeal flour - 3/4 cup
- Plain flour - 3/4 cup
- Baking powder - 3 tsp
- Cinnamon - 1 tsp
- Lite milk, plus 2 Tbsp extra - 1 1/2 cups
- Egg - 1
- Blueberries - 300 g
- Olive oil spray
- Ricotta - 3/4 cup
- Liquid honey - 1 Tbsp
In a large bowl, sift flours, baking powder and cinnamon together. In a jug, combine 1 1/2 cups of milk and egg then whisk. Add milk mixture to flour and whisk until combined. Gently stir in half the blueberries. Set aside for 10 minutes.
Spray a large frying pan with olive oil and heat over a medium heat. Pour 1/4 cups of batter, 2-3 at a time, into pan and cook for 3 minutes or until bubbles form on the surface. Flip and cook for a further 2 minutes or until golden and cooked through. Transfer to a plate.
Meanwhile, whisk ricotta and remaining milk until smooth. Serve pancakes topped with dollops of ricotta, remaining blueberries, and drizzled with honey
Tip: Using wholemeal flour increases the dietary fibre without compromising on flavour.
PER SERVE Energy 1592Kj • Protein 17g • Total Fat 11g • Saturated Fat 5g • Carbohydrates 50g • Sugars 18g • Sodium 443mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.