Mother’s Day is this Sunday and spoiling mum with these Blueberry Lemon Ricotta Pancakes for Mother’s Day brunch will make her morning. This fluffy and light breakfast treat is simple enough to make with younger kids but luxurious enough to make mum feel special. Enjoy a slow start to Sunday with this melt in your mouth goodness. We know that these Blueberry Lemon Ricotta Pancakes for Mother’s Day brunch will be enjoyed by the whole family.
Ingredients
- 200 g all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 250 g / 1 cup almond milk or milk of your choice
- 180 g ricotta
- 2 eggs
- 1 lemon, juice and zest
- 1 tablespoon maple syrup
- ½ teaspoon vanilla bean paste
- 150 g blueberries
- butter for frying
Instructions
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In a bowl, mix all the dry ingredients together. In a separate bowl stir the the wet ingredients together. Combine the two and stir just until combined, carful not to over mix or you will end up with dense pancakes.
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Melt a little butter in a large skillet and fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
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Serve warm with more fresh blueberries, a dollop of ricotta and maple syrup.
Enjoy!
Breakfast in bed is great but a gift for mum is even better, browse our Pinterest board for inspo and browse our website and get mum the gift she deserves!
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