INGREDIENTS

• 1 and 1/3 cups ricotta cheese
• 3/4 cup of milk
• 4 separate eggs
• 1/2 cup of quinoa flour
• 1/2 cup ground almonds
• 1 teaspoon baking powder
• 1 pinch of salt
• 3 tablespoons of butter
• 1 case of OCATI blueberries
• Honey to taste to serve (optional)

PREPARATION

• In a large bowl, mix the ricotta cheese, milk, and egg yolks. Add the quinoa flour, ground almonds, baking powder and salt; mix well.
• In a separate bowl, beat the egg whites until they reach stiff peaks.
• Pour the egg whites on top of the ricotta mixture and with the help of a metal spoon, gently incorporate until obtaining a homogeneous mixture.
• Let stand for 20 minutes.
• After this time, moisten a paper towel with a little butter and pass it over the bottom of a medium skillet. Heat over medium heat and pour a large spoon of the mixture for each pancake. Sprinkle a bunch of blueberries on top of each pancake. When the pancakes are cooked from the bottom, turn them over and wait a few minutes until they are done. Remove from the heat and repeat the process until you finish with the pancake mix.
• Serve with honey to taste.