Whole Wheat Lemon Ricotta Pancakes

Whole Wheat Lemon Ricotta Pancakes

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 1
Scheduled for:
Breakfast on Sunday

Ingredients for 1

Show Original

1/8 cup Whole wheat pastry flour
0.04 cup Almond flour/meal, Bob's Red Mill
1/8 tbsp Baking powder
1/8 tsp Baking soda
0.03 tsp Salt
1/8 tbsp Lemon peel (zest)
1/8 large egg Egg
0.03 cup Maple syrup, pure
1/4 tsp Vanilla extract, pure
0.04 cup Ricotta cheese (skimmed milk)
1/10 cup Almond milk, unsweetened (plus 2 tbsp)
1/4 spray (about 1/3 second) Olive oil cooking spray
1/8 tbsp, slices Almonds, toasted
1/10 cup Blackberries (for compote)
1/4 tbsp Water (for compote)
1/4 tbsp Maple syrup, pure (for compote)
1/8 whole lemon(s) Lemon juice (for compote)
1/10 tsp Vanilla extract, pure (for compote)

Instructions


Combine whole wheat pastry flour, almond meal, baking powder, baking soda, salt, and lemon zest in a medium bowl. Whisk to combine. Set aside.

In another medium bowl, whisk together the egg, maple syrup, and vanilla. Next, add the ricotta and whisk to combine. Last, whisk in the almond milk until mixture is thoroughly combined.

Gradually add the dry ingredients to the wet, folding together with a rubber spatula. Mix until just combined.

Preheat a large skillet or griddle over medium heat and spray liberally with cooking spray. Drop pancake batter by the ¼ cup onto the pan or griddle and cook for 2-3 minutes per side, until bubbles start to form at the top and the underside is golden.

Repeat until all the batter is gone.

In the meantime, in a medium saucepan or pot, bring the blackberries, water, maple syrup, lemon juice, and vanilla to a boil. Once boiling, reduce to medium and simmer for 5-7 minutes, mashing the blackberries with a fork to help them break down. Cool slightly.

To serve, top pancakes with compote and extra maple syrup if desired. Sprinkle with toasted almonds and devour!

Nutrition Facts

Per Portion

Calories 162
Calories from fat 42
Calories from saturated fat 8.7
Total Fat 4.7 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Cholesterol 27.3 mg
Sodium 457 mg
Potassium 110 mg
Total Carbohydrate 24.6 g
Dietary Fiber 3.1 g
Sugars 9.9 g
Protein 4.7 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.7
Meat Alternative 0.2

Energy sources


Pygal2%384.640518154140390.89515473829661%446.3917779054266198.2444630962286926%305.8074754793027162.079074590865112%353.680810637331195.5711675793696361%26%12%AlcoholCarbohydratesFatProtein
Recipe from:
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