Lemon Ricotta Pancakes

With blueberry maple syrup

Print Recipe

Servings: About 1 dozen pancakes and about 2 cups of 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

1 pint blueberries

1 stick butter

¾ cup blueberry jelly

½ cup maple syrup

Pinch salt

Directions

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.
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.