Blueberry, Lemon and Thyme Pancakes


Pancakes are a real breakfast treat, yet they're so easy to throw down in the morning. These include cottage cheese, which is a great dairy product to use when on a diet as it is low in fat but still rich and creamy. Lemon thyme combines fresh flavors.

Serving: 4
Calories: 300 per serving

200 g of flour
1 teaspoon of cream of tartar
1 teaspoon of baking soda
2-3 teaspoons of granulated sweetener
1 teaspoon of lemon thyme leaves, chopped
Finely grated zest of 1 lemon
175 ml of semi-skimmed milk
1 large free-range egg
50 g of cottage cheese
200 g of blueberries
Sunflower oil spray
2 tablespoons of agave

1. Combine the flour, cream of tartar, baking soda, sweetener, thyme leaves and lemon zest in a large bowl and make a hole in the center.
2. In a pitcher, whisk together the milk, egg and ricotta. Pour the flour mixture into the fountain, then beat until you get a thick and smooth batter. Fold the blueberries in half.
3. Heat a non-stick pan over medium heat and add a few splashes of oil. Pour 3 tablespoons of batter into the pan to make 3 pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while cooking the remaining pancakes.
4. Serve 3 pancakes each, sprinkled with the remaining blueberries and drizzled with agave.

1 comment for "Blueberry, Lemon and Thyme Pancakes"

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