Lemon ricotta pancakes with blueberry syrup
Prep
25 min
Makes
5
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!"
Advertisement
Ingredients
1
cup ricotta cheese
1/2
cup milk, (regular or dairy free)
2
eggs
1
tsp vanilla
1
lemon, zested and juiced, divided
1
cup flour
3
tbsp sugar
1
tsp baking powder
1/2
tsp salt
1/4
tsp cinnamon
oil spray
1/3
cup maple syrup
1/2
cup blueberries
1/2
cup coconut whipped cream
Instructions
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
heat.
8. Serve with blueberry syrup, coconut whip and remaining lemon zest.