Whole Wheat Ricotta Pancakes Recipes

WHOLE WHEAT RICOTTA PANCAKES

Steps:

• Add the whole wheat flour to your blender.
• Add the melted butter, egg, and low-fat ricotta. Add the sugar, poppy seeds, baking powder, and baking soda. Add the canola oil and lemon zest.
• Blend everything until smooth.
• Heat a skillet over medium-high heat.
• Pour about a ladle of the mixture into the skillet. Cook the pancakes thoroughly for 1-2 minutes per side.
• Lay them one on top of the other, making them look like a tower. Serve them with maple syrup drizzled on top and a few blueberries on the side!

WHOLE WHEAT BLUEBERRY PANCAKES

Steps:

• Spray a griddle with cooking spray and heat to medium heat
• Mix the flour, sugar, salt and baking powder together into a large bowl. Set aside.
• In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
• Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.
• Drop the dough onto the heated griddle, using a scant 1/4 cup. Use your spoon to spread out slightly, but you want them nice and thick.
• Cook until golden brown and the edges begin to firm up, about 3-4 minutes. Flip and repeat another 2-3 minutes.
• Top with ALL THE SYRUP and DEVOUR!

BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
• In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
• Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
• In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
• Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
• For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.

WHOLE WHEAT BLUEBERRY LEMON RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• In a separate bowl, lightly beat the eggs. Whisk in the milk, ricotta, lemon zest and lemon juice.
• Stir the wet ingredients into the dry ingredients until just combined. Fold in 1-1/2 cups fresh blueberries.
• In a small skillet, add 1 cup blueberries, 1/4 cup pure maple syrup and the zest and juice of half a lemon. Let simmer over low heat while you cook the pancakes. The blueberries will start to turn bright and rich in color and some will pop open a bit.
• Heat a griddle over medium-low heat. Spray with non-stick cooking spray. Using an ice cream scoop or large cookie scoop, scoop about 1/4 cup batter onto the heated skillet. Let cook until batter just starts to bubble on top. Flip pancakes and continue to cook until pancakes are set in the middle and golden on the outside, about 2-3 minutes per side.
• Transfer cooked pancakes to a platter or pan that you can keep in a warming oven while you cook the remaining pancakes. Clean off griddle with a wet paper towel and respray with non-stick cooking spray before the next batch. Continue to cook pancakes until all of the batter has been used.
• Stir remaining 1/4 cup maple syrup into the thickened blueberry syrup and then transfer the syrup to a serving dish.
• Serve warm syrup over pancakes. Enjoy!

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.