Ingredients (makes 2 servings)
100g plain flour
1/2 tsp cream of tartar (this will give your pancakes a lovely fluffiness!)
1/2 tsp bicarbonate of soda
1-2 tsp granulated sweetener
1/4-1/2 zest of a lemon
85-90ml milk (any) - I used unsweetened almond
Low calorie oil spray
- Combine the flour, cream of tartar, bicarbonate of soda, sweetener & lemon zest in a bowl and make a well in the middle.
- In a jug, whisk together the milk (add gradually), egg (just add gradually as you may not need all of it) and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries.
- Heat a non-stick frying pan over a medium heat and add a few sprays of the oil spray. Spoon 3 good spoons of the batter into the pan for 3 pancakes. Cook for about 3 minutes on each side, remove from the pan. If you need to, keep them warm by wrapping in foil, while you cook the remaining pancakes.
- Serve, scatter with remaining blueberries - I also served mine with some 0% Greek fat yoghurt & a drizzle of agave syrup (you could use honey instead).