Ricotta Pancakes w/ Blueberry Maple Syrup

INGREDIENTS

Makes 8 pancakes

Oatmeal Ricotta Pancakes

4 organic eggs

1 cup milk of  your choice

1 cup (100 g) rolled oats

1/2 teaspoon ground cinnamon

1 teaspoon gluten free baking powder

2 tablespoons flaxseed or chia seed

250 g good quality ricotta

Blueberry maple syrup

500 g blueberries frozen

1 cup (250 ml) apple juice

1 cup (250 ml) organic maple syrup

1 teaspoon cornflour or arrowroot to thicken

METHOD

To make the pancakes

Combine eggs, milk, oats, cinnamon, baking powder and flaxseed.

Cover and rest the batter overnight in the fridge to soften the chia and oats.

Fold in ricotta by breaking it up into the pancake mixture. Make sure to leave some lovely chunks of ricotta in the pancake mix.

Heat a non–stick pan over a low heat with a little macadamia nut or olive and spoon in the pancake mix, 2 tablespoons of mix per pancake.

Cook over a low heat so that it cooks through.

Flip over and cook the other side.

Serve warm with blueberry maple syrup and a side of Greek Style yoghurt.

To make the blueberry maple syrup

Combine 250g of the blueberries, apple juice and maple syrup.

Heat gently and bring to the boil.

Remove from the heat and cool slightly.

Blend until smooth.

Pour the syrup back into a pot and thicken just ever so slightly with the corn flour.

Remove from the heat immediately and fold in 250g whole frozen blueberries.

Serve warm with pancakes and enjoy.