Lemon Ricotta Pancakes
Ingredients
Berry Compote
-
1 ½
cups
fresh or frozen blueberries
-
½
medium
lemon (zest and juice)
-
½
tablespoon
granulated sugar
Lemon Ricotta Pancakes
-
1 ¼
cups
whole wheat or oat flour
-
1
tablespoon
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
kosher or sea salt
-
1
cup
ricotta cheese
-
2
large
eggs (yolks and whites separated)
-
2
medium
lemons (zest and juice)
-
¼
cup
milk
-
2
tablespoons
oil
-
1
teaspoon
pure vanilla extract
Instructions
- Prepare the berry compote by simmering blueberries, lemon zest and juice, and sugar in a saucepan for 10-15 minutes until thickened.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk ricotta and egg yolks until fluffy, then mix in lemon zest and juice, milk, oil, and vanilla.
- Combine the wet and dry ingredients carefully.
- Whip the egg whites until stiff peaks form and fold them into the batter gently.
- Heat a skillet and coat with cooking spray, then pour ¼ cup of batter for each pancake and cook until set, about 2-3 minutes per side.
- Serve pancakes with the prepared blueberry compote.
Nutrition Facts (estimated)
Servings
5
Calories
277
Total fat
10g
Total carbohydrates
36g
Total protein
12g
Sodium
471mg
Cholesterol
86mg
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