Cafe Delites · by Karina Carrel★ 5.0 (1)
Blueberry Ricotta Pancakes
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 7%
CARBS 14G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 3G30% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy ricotta pancakes studded with blueberries and brightened with lemon. Delicate, slightly sweet, and perfect for breakfast.
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View the full recipe on Cafe Delites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2 large eggs
- 9 oz tub smooth ricotta
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup milk ((I use almond milk but normal milk is fine))
- 5 oz self raising flour
- 2 tablespoons natural sweetener (or caster/fine granulated sugar, adjust to your tastes)
- 2 teaspoons baking powder
- 1 pinch salt
- 1 1/4 cups fresh blueberries (plus extra to serve)
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 7%
CARBS 14G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 3G30% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 166mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 96mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.