LEMON RICOTTA PANCAKES

Lemon Ricotta Pancakes

Happy pancake day!! We are total pancake monsters at Break The Loop HQ we probably eat them at least once a fortnight, maybe more! So every now and again, it’s nice to switch things up with a variation on the usual wholewheat style! Pancakes are great for refueling the ravenous swimmer (aka – us right now!) and these Lemon Ricotta Pancakes feel like a real treat…

LEMON RICOTTA PANCAKES

INGREDIENTS (Will make two BIG piles!)

  • 1 Cup Plain Flour
  • 1 Cup Wholewheat Flour
  • 1.5 Teaspoons Baking Powder
  • 2 Cups Ricotta
  • 4 Large Eggs
  • 1 Cup Unsweetened Almond Milk
  • Zest from 1 Whole Lemon
  • 1 Teaspoon Vanilla Extract

FOR THE COULIS

  • 1 Cup Blueberries
  • 1/4 Cup Maple Syrup
  • 1/2 Lemon Squeezed

DIRECTIONS

  1. Sift flour into a large bowl, add baking powder and mix together.
  2. In a separate (large) jug combine your eggs, almond milk, vanilla extract and ricotta – whisk together.
  3. Mix all together and preheat your skillet, greasing with a little butter.
  4. Whilst your pancakes are cooking, get out the food processor or blender (or you can mash them manually but you will be left with a fairly chunky type coulis!) and blend together your blueberries, maple syrup and lemon juice.
  5. Serve pancakes with coulis, extra blueberries, lemon zest and a little powdered sugar… just because!

These pancakes are SO good!! Happy pancake day, guys!

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