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Light and fluffy pancakes made with ricotta cheese, topped with fresh mixed berries and a drizzle of maple syrup.
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Whisk together ricotta, eggs, flour, sugar, and a pinch of salt until smooth.
Heat butter in a non-stick pan over medium-low heat.
Pour small rounds of batter and cook until bubbles form on the surface, about 2 minutes.
Flip and cook for another 1-2 minutes until golden brown.
Stack pancakes on plates and top with fresh mixed berries.
Drizzle with maple syrup and serve warm.
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Recipe from Macro Kitchen — macro.kitchen/recipes/ricotta-pancakes-with-berries
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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