Lemon ricotta pancakes with blueberry syrup

Feeling something sweet-ish? Look no further because these are next level, restaurant-style pancakes. "I made these at an at-home brunch date once and he fell in love, so I’m not saying they’re magic pancakes but they definitely help!"

25 min



1. In a bowl combine ricotta, milk, eggs, vanilla, the lemon juice and 1/2 of the zest.

2. Whisk well until completely mixed.

3. In a separate bowl whisk flour, sugar, baking powder, salt and cinnamon.

4. Add to the wet ingredients.

5. Heat a nonstick pan on medium heat and spray with oil spray. I suggest coconut, olive
or pam.

6. Cook the pancakes one at a time until the batter is done.

7. In a small saucepan, add blueberries and maple syrup and cook down for 5 minutes on medium high
8. Serve with blueberry syrup, coconut whip and remaining lemon zest.