Blueberry Ricotta Breakfast Cakes
Fluffy, high-protein pancakes enriched with creamy ricotta and bursting with fresh blueberries.
⏱ 10 min prep · 15 min cookServes 4410 cal · 16g proteinvegetariancomfortkid friendly
Ingredients
- 1 cup ricotta
- 1.5 cup all-purpose flour
- 2 count eggs
- 0.5 cup milk
- 1 cup blueberries
- 2 tbsp sugar
- 1 tbsp baking powder
Instructions
- 1
In a large bowl, whisk together the flour, sugar, and baking powder.
- 2
In a separate bowl, mix the ricotta, eggs, and milk until smooth.
- 3
Fold the wet ingredients into the dry ingredients until just combined.
- 4
Gently fold in the fresh blueberries.
- 5
Cook spoonfuls of batter on a greased skillet over medium heat until bubbles form, then flip and cook until golden.
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