Wholemeal pancakes with blueberries, ricotta and honey
Enjoy a wholesome and delicious breakfast with our wholemeal pancakes topped with fresh blueberries, creamy ricotta, and drizzled with honey. Made with all-purpose white wheat flour, cinnamon, and lightly sweetened with brown sugar, these fluffy pancakes are perfect for a nutritious start to your day.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tsp brown sugar3/4 cup all-purpose white wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup milk (1% fat)
2 eggs
1 short spray cooking spray oil
1/2 cup ricotta cheese
1 cup blueberries
2 tbsp honey
Wholemeal pancakes with blueberries, ricotta, and honey offer a delightful twist to your regular pancake recipe. Combining the nutty flavor of wholemeal flour with the creamy texture of ricotta and the natural sweetness of honey and blueberries, this breakfast option is both nutritious and satisfying. Whether you're cooking for a family brunch or a quick weekday breakfast, these pancakes are sure to impress.
Instructions:
- In a large mixing bowl, combine 2 teaspoons of brown sugar, 3/4 cup of all-purpose white wheat flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Mix well to ensure the ingredients are evenly distributed.
- In a separate bowl, beat together 1 cup of milk and 2 eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until the batter is smooth and free of lumps.
- Lightly spray a non-stick skillet or griddle with cooking spray oil and heat over medium heat.
- Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- While the pancakes are cooking, gently mix the ricotta cheese to ensure it's smooth and creamy.
- Wash and dry the blueberries.
- Stack the cooked pancakes on a plate. Generously spread a spoonful of ricotta cheese on top of the stack, followed by a handful of fresh blueberries.
- Finish by drizzling 2 tablespoons of honey over the pancakes, ricotta, and blueberries.
- Serve the pancakes immediately while they are warm. Enjoy your delicious wholemeal pancakes with a sweet and creamy topping!
Tips:
- Use fresh blueberries for the best flavor and texture, but if unavailable, frozen blueberries can also work well.
- To keep the pancakes warm while you finish cooking, place them on a baking sheet in a preheated oven at a low temperature.
- For an extra fluffy texture, separate the egg whites from the yolks, beat the whites until stiff peaks form, and fold them gently into the batter.
- Avoid overmixing the pancake batter; it should be slightly lumpy to ensure the pancakes are tender.
- Use a non-stick skillet or griddle for cooking the pancakes to ensure they cook evenly and don't stick.
Wholemeal pancakes with blueberries, ricotta, and honey are a delicious and nutritious option that can easily become a breakfast staple. The blend of wholesome ingredients ensures a balanced meal that not only tastes fantastic but also provides essential nutrients to start your day right. Enjoy your pancakes with a drizzle of honey and a sprinkle of fresh blueberries on top for an extra burst of flavor.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 12g
Carbohydrates 36g
Fiber 2.28g
Sugar 12g
Fat 6g
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