Lemon Ricotta Pancakes With blueberry maple syrup
Dress up a winter’s breakfast with the bright lemony flavor of these wholesome pancakes—great for brunch or supper too! Serve the blueberry syrup warm, alongside the pancakes.
Ingredients
- ¾ cup old-fashioned oats
- ¾ cup whole wheat flour
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup ricotta cheese
- ¼ cup coconut oil
- 1 egg
- 1 egg white
- ¼ cup honey
- 1 teaspoon almond extract
- ¼ cup chopped, blanched almonds
- ¼ cup chopped walnuts
- Zest and juice of 2 small lemons
Blueberry Maple Syrup
- 1 pint blueberries
- 1 stick butter
- ¾ cup blueberry jelly
- ½ cup maple syrup
- Pinch salt
Directions
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Lightly oil nonstick skillet and preheat to medium. Combine dry ingredients in a bowl. In another bowl, add buttermilk, cheese, oil, egg, egg white, honey and extract. Mix until smooth. Combine dry and wet ingredients. Fold in nuts, zest and juice. Ladle ⅓ cup of batter onto the hot skillet and cook the pancakes for 2–4 minutes per side or until brown.
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To make the syrup, sauté blueberries in butter over medium heat until tender. Add jelly, syrup and salt. Continue heating until syrup consistency. Can be stored in refrigerator for about 1 week.
Comments (1)
Gregory Flythe |
December 14, 2022 |
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