Lemon Ricotta Pancakes With blueberry maple syrup

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Lemon Ricotta Pancakes

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

  1. 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.

  2. 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.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com

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