How to make
Beat the eggs with the sugar and a pinch of salt. You can replace the sugar with honey or another sweetener.
Add the ricotta and mix.
Then add the coconut flour and baking powder.
If the blueberries you are using are frozen, add them as well. If they are fresh, add them before baking the pancakes.
Mix, until a homogeneous mixture is obtained and leave mixture aside for 10 minutes.
Coat a non-stick pan with coconut oil (you can also use oil) and heat the hob to medium heat.
Out of a possible 6 degrees, I baked the pancakes on the 3rd degree.
Scoop out the mixture with a spoon and form a small pancake.
Cook the American pancakes for 1-1.5 minutes on each side, until they're done.
From that amount, I made 10 mini ricotta and blueberry pancakes, which we had for breakfast.
