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Ricotta & Almond Buttermilk Pancakes with Blueberries

Ricotta & Almond Buttermilk Pancakes with Blueberries

Published by Michelle Gale, APD. on 15th Oct 2019

Fluffy buttermilk pancakes are made even better with creamy ricotta and a protein boost from almonds and our whey protein powder.

Serves: 4

Prep time: 15 minutes

Cooking time: 25 minutes


1.5 cups self-raising flour

1/2 cup almond meal

60g (2 scoops) Machine Supplements NZ Whey Protein Isolate

1 Tbs caster sugar

3/4 tsp baking powder

1 1/3 cups smooth reduced fat ricotta

1 1/3 cups buttermilk

2 large eggs

1 tsp vanilla extract

Extra virgin olive oil spray

1.5 cups fresh blueberries

1/4 cup maple syrup


  1. Sift the flour into a large mixing bowl and then add the almond meal, protein powder, sugar and baking powder, mixing until combined.
  2. Whisk the ricotta, buttermilk, eggs and vanilla in a large jug or bowl. Pour this mixture into the dry ingredients and whisk until smooth.
  3. Heat a large non-stick frying pan on low-medium heat, and spray the pan with olive oil spray. Using 1/4 cup of batter per pancake, cook 4 pancakes at a time for 2-3 minutes or until bubbles appear on the surface. Flip the pancakes over and cook for a further 1-2 minutes until browned. Transfer pancakes to a plate and repeat with the remaining batter and olive oil spray.
  4. Divide the pancakes between 4 plates and top with the blueberries and maple syrup to serve.
Nutrition Information (Per serve)
Energy (kJ) 2680
(Cal) 640
Protein (g) 38
Total Fat (g) 20
- Saturated Fat (g) 5.8
Total Carbohydrate (g) 74
- Sugars (g) 31
Dietary Fibre (g) 4.3
Sodium (mg) 687

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