Recipe Organic Blueberry Ricotta Pancakes

My favorite meal of the day is breakfast. It gets my brain and day going. These organic blueberry ricotta pancakes have it all, antioxidants, protein and carbs! :) Not only that, but they are very tasty.

What You Need

1/2 cup all-purpose organic flour
2 teaspoons organic baking powder
1/2 teaspoon organic sea salt
1 cup organic ricotta cheese
4 organic egg yolks
3 tablespoons organic sugar
1/4 cup organic milk
1-1/2 cups fresh or frozen organic blueberries
4 organic egg whites

What You Need To Do

1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.

2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not over beat.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered oven safe dish in a 300 degree F oven. Makes 16 pancakes.

Eat well.

-Cara