Bluberries are one of those wonderful foods that are so very delicious yet also pack a huge nutritional punch. These lovely little berries are just bursting with antioxidants that help to build your body's defenses and neutralize free radicals. While good-quality frozen blueberries can be enjoyed year-round, summer's fresh blueberries are something to be savored. Toss them with spinach, walnuts and a balsamic vinaigrette for a quick-and-easy summer salad or add a handful to your favorite fruit smoothie recipe.
Or, revisit an old breakfast favorite: blueberry pancakes.
It seems that a few times a month I find myself experimenting with new pancake recipes. I've added various fruits, nuts and chocolate. I've made versions with whole wheat flour, ground oats and flax seeds. I've tried out vegan versions and those decidedly not. But, even through my tireless quest to create a another, better pancake recipe, I inevitably keep coming back to this version again and again. These light and fluffy blueberry pancakes are taken to the next breakfast level with the addition of creamy ricotta cheese and bright lemon. In essense, they are just what they're aptly named. They're the ultimate blueberry pancakes.
Yields about 12 pancakes
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