Whole Wheat Lemon Ricotta Pancakes

12 40 98
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 8
Whole Wheat Lemon Ricotta Pancakes
Health Highlights

Ingredients


1 cup Pancake mix, dry (Kodiak Plant-Based or Protein Mix)
1 tbsp Lemon peel (zest)
2 tsp Vanilla extract, pure
1/3 cup Ricotta cheese (skimmed milk) (Vegan/Issues with Dairy alternative: Kite Hill Almond Ricotta)
1/2 cup Almond milk, unsweetened (Use according to instructions on box --- instead of water use Almond Milk)
2 spray (about 1/3 second) Olive oil cooking spray (or butter)
1 tbsp, slices Almonds, toasted
1/2 cup Blackberries (for compote)
2 tbsp Water (for compote)
4 tbsp Maple syrup, pure (2 tbsp for compote; 2 tbsp for pancake mixture)
1 whole lemon(s) Lemon juice (for compote)
1/2 tsp Vanilla extract, pure (for compote)

Instructions


1. In a bowl, whisk together the lemon zest, maple syrup, and vanilla. Next, add the ricotta and whisk to combine.

3. Gradually add the dry ingredients to the wet, folding together with a rubber spatula. Add almond milk. Add more if pancake consistency is too thick. Add more pancake mix if its too thin. Bring mixture to proper pancake consistency.

4. 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.

5. Repeat until all the batter is gone.

6. 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.

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

Optional:  add vanilla-flavored yogurt as an additional topping instead of maple syrup.

Notes:

Extras can be frozen for future reheating inside a toaster oven.  Place a piece of parchment paper in between each pancake to keep them from sticking together.


Nutrition Facts

Per Portion

Calories 98
Calories from fat 25.7
Calories from saturated fat 9.1
Total Fat 2.9 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.0 g
Cholesterol 14.6 mg
Sodium 104 mg
Potassium 102 mg
Total Carbohydrate 15.0 g
Dietary Fiber 0.9 g
Sugars 9.3 g
Protein 2.9 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.8

Energy sources


Pygal3%387.647294481808391.1448621481991759%445.5519898330475199.8711790584722526%305.7664843024879163.4355041747503512%353.5214740297388495.6317784396759759%26%12%AlcoholCarbohydratesFatProtein

Meal Type(s)





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