Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese adds a light and airy texture to keep the pancakes moist and fluffy.
Blueberry season has finally arrived here in Michigan and I couldn’t be more excited!! As the nation’s largest producer of cultivated bluebush blueberries we take this fruit pretty seriously.
Plump, sweet and beautiful – blueberries are not only incredibly delicious but they are one of the most nutritious foods you can buy. Packed in antioxidants and vitamins, blueberries have been proven to help reduce the risk of many cancers, boost heart health, improve cognitive function and much more.
Of course, many plant-based foods offer similar health benefits but something tells me it’s easier to get your family to eat a pound of blueberries than a bunch of elephant kale. Here are a few of our favorite ways to enjoy blueberries:
Bottom Row: Avocado Blueberry Baby Smoothie; Lemon Blueberry Oatmeal Muffins
What are your favorite healthy blueberry recipes?? Would love to hear from you.
Your fork is waiting.
Blueberry Banana Ricotta Pancakes
Ingredients
- 1 ripe banana mashed
- 1/4 cup ricotta cheese part skim
- 2 eggs
- 3 cups buckwheat pancake mix or your favorite mix
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/2 – 2 cups skim milk
- 1 cup blueberries fresh or frozen
- pure maple syrup to serve optional
Instructions
- In a large bowl, whisk together mashed banana, ricotta and two eggs.
- Stir in buckwheat pancake mix, cinnamon and salt then begin adding milk until desired consistency is reached. For thinner pancakes, add all 2 cups of milk.
- Carefully fold in the blueberries then set aside.
- Heat griddle on high and spray with non-stick spray.
- Using a 1/4 cup ladle or ice cream scoop, pour pancake batter onto hot griddle. When bubbles begin to form and pancake is golden brown, flip to the other side.
- Serve with maple syrup and fresh blueberries.
Natalie
I just made these this morning and it was soooo good! Thanks for a great recipe ♥
Liz DellaCroce
That makes me so happy!! So glad you liked them Natalie!!
rachel
I absolutely adore blueberries and ricotta and Oh my word, Liz, I want to dive into that stack of pancakes! Yum. Yum. Yum!
Liz DellaCroce
Aww you’re too sweet – thanks Rachel!
Pamela @ Brooklyn Farm Girl
SWOOOONS! Blueberry pancakes are my favorite, but you just kicked it up with a notch with the added banana and ricotta! I can’t wait to try these!
Liz DellaCroce
I love using bananas in pancakes instead of sugar! Enjoy!
claire @ the realistic nutritionist
I want to KISS THESE PANCAKES!
Cookin Canuck
Every summer, I rejoice in the fact that blueberries are so good for you. This recipe look like a perfect brunch meal.
Liz DellaCroce
Same here!! Thank God it’s not potato chip season… :P
Erin @ Texanerin Baking
Elephant kale? Ha. Yeah… I’m going to go with a pound of blueberries instead! Or any berries. I’m an equal opportunity berry devour-er.
And these look lovely! I love pancakes with ricotta or cottage cheese. Makes them so much yummier. :)
Liz DellaCroce
hahah I always see elephant kale at the market (and I actually love it) but the name cracks me up. :)