Shared by Alisa Bloom Registered Dietitian at Live Your Best 365 with Alisa Bloom
Sheet Pan Ricotta Blueberry Pancake
30 minutes
10 ingredients
Directions
Notes
  1. Preheat the oven to 350ºF (175ºC) and line a high-rimmed baking sheet with parchment paper.
  2. In a bowl, whisk together the eggs, milk, butter, lemon zest, ricotta, and vanilla until smooth. In a separate bowl, mix the flour, baking powder, and coconut sugar.
  3. Add the dry mixture to the wet and mix until just combined. Add the blueberries and stir well. Pour the batter into the prepared baking sheet and spread it evenly to all corners.
  4. Bake for 20 minutes or until the pancake feels spongey and looks set. Slice the pancake and enjoy!
Ingredients
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