Blueberry and Ricotta Pancake Stack

Blueberries add bursts of flavour to this delicious recipe, plus they’re rich in anti-oxidants, which is great for health!

Makes 12 pancakes, Serves 4
Health benefits: Good source of fibre, Good source of protein, Lacto-ovo vegetarian

Blueberry and ricotta pancakes with buckwheat flour



  • ½ cup buckwheat flour
  • ½ cup self-raising wholemeal flour
  • ½ teaspoon salt
  • 1 egg
  • 1 cup fat-free milk
  • 1 tablespoon olive oil

 Ricotta and blueberry spread

  • 1 cup low fat ricotta cheese
  • 1 tablespoon lemon or orange juice
  • 1 cup fresh blueberries, roughly chopped
  • Fresh blueberries for garnish



  1. In a mixing bowl, sift together the flours and salt.
  2. In a separate bowl whisk the egg, milk, and olive oil together.
  3. Stir the egg mixture into the flour mixture until smooth. Refrigerate for 15 minutes.
  4. In a lightly oiled frying pan, drop enough batter to make a 5-6cm diameter pancake. Cook until brown on both sides.
  5. Repeat with remaining batter. Cover to keep warm.

Ricotta and blueberry spread

  1. In a small bowl, mix the ricotta and lemon juice until smooth. Add the blueberries and mix thoroughly.


  1. Spread a layer of the ricotta and blueberry mixture over each pancake.
  2. Place 3 pancakes on top of each other, and insert a toothpick through the middle to hold the snack together.
  3. Secure the toothpick with a blueberry and drizzle with yoghurt.
  4. Serve warm.

Nutritional analysis per serving: per stack

Energy                  1265kJ
Protein                  15.7g
Total fat                10.4g
Saturated fat        4.1g
Sodium                 132mg
Cholesterol           78mg
Carbohydrate       33.6g
Sugar                     8.2g
Fibre                      5.0g


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