Lemon Ricotta Hotcakes with Blueberry Sauce

One of my favourite things about weekends is the extra time to make a delicious breakfast in the morning. Pancakes, and hotcakes, are one of my favourite indulgences, so it's no surprise that I have a few healthy recipes for these up my sleeve. These Lemon Ricotta Hotcakes, paired with a tangy Blueberry Sauce, are the perfect winter weekend breakfast.

Oats are a great source of the soluble fibre beta-glucan, which has been linked to health benefits such as lowering cholesterol and stabilising blood sugar levels. While this recipe isn't gluten free, you could swap the oats for almond meal or ground up quinoa flakes. Please keep in mind that this will also change the flavour profile but I'm sure it would still be delicious.

Lemon has great immune boosting benefits, which is enough reason for me to make these over winter. Not to mention the vitamin c and antioxidants present in the berries. Boosting the immune system and treating the taste buds, sounds like a win win.

Lemon Ricotta Hotcakes with Blueberry Sauce

Serves 2 | Nut Free | Refined Sugar Free
Prep. time: 5 minutes | Cook time: 10 minutes

Ingredients

Lemon Ricotta Hotcakes

• 1 cup oats

• 1/2 cup ricotta

• 2 eggs

• 1 lemon - zest of 1, juice of 1/2

• 1 tbsp milk (of your choice)

• 1/2 tbsp coconut oil, for cooking

Blueberry Sauce

• 2/3 cup frozen blueberries

• 1/2 lemon, juiced

To Serve (Optional)

• 1/4 cup greek yogurt

• 2 tbsp shredded coconut

• 1 tbsp hemp seeds

Method

1. Add the rolled oats to a high powered blender or food processor and blitz into a flour like consistency. Alternatively, you can use oat meal.

2. In a mixing bowl, add the ground oats, ricotta, eggs, lemon and milk. Mix together thoroughly.

3. Heat and oil a frying pan with the coconut oil.

4. Add a scoop or two of the mixture to the pan to form a pancake of your desired size. Cook on each side for 3-4 minutes, or until cooked.

5. Repeat step 3 until all of the mixture has been used up.

6. Meanwhile, add the blueberries and lemon juice to a small pot for 5 minutes, until the blueberries are defrosted and form thick sauce.

7. Divide the cooked hotcakes between two plates to serve. Top with the blueberry sauce and optional toppings.

I know what you're having for breakfast this weekend, when you make these beauties ensure you tag me @projectnourish and tell me what you think. Enjoy!