Blueberry and Lemon ricotta pancakes

A stack of pancakes on a rattan tray with blueberries in the front
These pancakes are light, zesty and full of flavour. 

🥄 I N G R E D I E N T S

  • 105g ricotta cheese 
  • 2 large eggs 
  • 125ml Oat milk 
  • 30g Free Soul Vanilla protein powder
  • 1tsp vanilla extract
  • 125g Gluten free self raising flour
  • 25g Low calorie syrup or regular
  • 1tsp baking powder 
  • Zest of one small lemon
  • 120g blueberries (fresh or frozen)


  1. In a large mixing bowl, add your wet ingredients: two eggs, maple drops, syrup, ricotta cheese, vanilla extract and oat milk. Mix well.
  2. Finely grate a zest of one small lemon
  3. Next add your dry ingredients one by one, stirring in-between. (You can add all the dry ingredients at once, however i find you get a fluffier mix by mixing in-between adding each dry ingredient.)
  4. On a high heat, use a non stick frying pan and spray some low calorie spray into the pan and allow to heat for 1-2 mins.
  5. Once hot, i use a small scoop to scoop the ingredients into the hot pan. Flip the pancake ones the top of the pancake begins to bubble slightly (1/2mins.)
  6. Repeat, serve with more syrup & fresh fruit!