Bilberry Chia Jam with Ricotta pancakes

Bilberry chia jam

1 cup frozen wild blueberries
1/4 cup organic blackberry or blueberry juice
1 tbsp NordicNordic bilberry powder
2 1/2 tbsp. chia seeds honey or maple syrup to taste


Thaw berries and mash gently with a fork. Stir in rest of the ingredients and let stand in the fridge for at least 15 minutes until jam-like consistency is reached.

Ricotta pancakes with lemon and cardamom (makes about 8-10 pancakes)

1 cup flour 1/2 tsp baking powder
1 1/2 tbsp. organic cane sugar
1/4 tsp salt
1 cup ricotta cheese
3/4 cup milk
2 eggs (separated into yolks and whites)
zest of 1/2 lemon
1/4 tsp ground cardamom
butter or coconut oil for cooking


Mix flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, lemon zest, and cardamom in a separate bowl. Add the dry ingredients to the ricotta mixture, folding gently until just combined. Beat the egg whites with a handheld electric mixer until stiff. Fold in the whites with a spatula. Heat a griddle or skillet over medium-high heat. Melt butter or oil in the pan, just enough to coat the surface. Pour 1/3 cup batter onto the hot griddle or skillet. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles appearing through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Enjoy with bilberry chia jam and a drizzle of maple syrup if desired.