Wholewheat Blueberry Pancakes
- Blueberry Sauce
- ½ cup of blueberries
- ¼ cup + 2 tablespoons of water
- 2 tablespoons honey
- Juice of ½ an orange
- ½ tablespoon of corn starch
- Pancakes
- 1 cup of wholemeal flour
- 1 egg
- Half a cup of soy/almond milk (of your favourite milk)
- 2 tablespoons ricotta cheese
- ½ cup blueberries
- 1 tablespoon butter
- 2 tablespoons honey or pure maple syrup
- Add blueberries, ¼ cup of water, honey and orange juice to a saucepan and put on a low heat
- Mix the corn starch with 2 tablespoons of water and slowly add to the saucepan with the blueberries
- Stir well, taking care not to pop the blueberries. Once the sauce starts to thicken, take it off the heat and set aside
- Sift flour into a bowl, add egg and milk and whisk well until there are no lumps and the mixture is smooth
- Stir ricotta cheese and blueberries into batter
- Add maple syrup or honey to sweeten the batter
- Add a dollop of butter to the pan and when the butter is sizzling add half a cup of batter to the pan
- Once the bubbles on the top of the pancake start to pop, flip it over with a spatula and cook for around a minute
Recipe by at https://www.caseyjade.com/wholewheat-blueberry-pancakes/
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