Pancakes are a real treat for breakfast, yet they are so easy to knock up and could be prepared not only for holiday mornings, but almost every morning if you are a pancake lover. Better still, here is a healthier alternative on Pancake Day this Tuesday on March 5.

This version includes ricotta, which is a great dairy product to use when you are on a diet as it’s low in fat but still rich and creamy. Lemon thyme brings the fresh flavours together.

Ingredients (serves 4 – 300 calories per serving)

200g Plain flour
1 tsp Cream of tartar
1 tsp Bicarbonate of soda 
2–3 tsp Granulated sweetener 
1 tsp Lemon thyme leaves,
Finely grated zest of 1 lemon 
175ml semi-skimmed milk
1 Large free-range egg 
50g Ricotta
200g Blueberries 
Sunflower oil spray 
2 tbsp agave


1. Mix the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.

2. In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries.

3. Heat a non-stick frying pan over a medium heat and add a few sprays of oil. Spoon 3 dollops of batter into the pan to form 3 pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.

4. Serve 3 pancakes each, scattered with the remaining blueberries and drizzled with agave.