You volition non believe these pancakes are on the healthier side. I took a seize with teeth and was shocked at how incredible they tasted. They accept the well-nigh perfect sum of sweetness, lemony flavour, together with fluffiness. There’sec no butter, crude, or refined sugar inwards these! Completely sweetened alongside a bear on of maple syrup. They seriously gustation similar cake.
I am a huge lover of pancakes, fifty-fifty though I am usually a savory breakfast girl. If I’k feeling sweet, you tin definitely count on me going alongside pancakes over french toast or waffles. These are my new fave.
During the week, I usually accept around separate of egg white omelette amongst veggies or avocado toast for breakfast. Or, I’ll brand protein pancakes amongst egg whites, greek yogurt, oats, too banana. Something filling for mail service-workout, in addition to poly peptide packed to get-go my twenty-four hour period since I’thousand an early morn exerciser.
These though, are the perfect weekend process. And you won’t go into a huge carb/sugar coma afterward eating them.
I used whole wheat pastry flour as well as almond meal every bit the base of operations, so added ricotta, egg, as well as almond milk for moisture. There’sec only one/iv cup of maple syrup in the whole batch together with yous’d never know. The lemon zest together with vanilla extract inward the batter create this magical flavor. Cake, I enjoin you lot.
THE COMPOTE. How could I forget. It’s merely blackberries, water, maple syrup, lemon juice, too vanilla. So much amend than plainly ol’ maple syrup. Which I do beloved, simply hither, you lot become the best of both worlds! This compote would live insanely delicious on Greek yogurt or water ice cream likewise.
Make these your weekend brunch plans! You deserve it.
Whole Wheat Lemon Ricotta Pancakes with Blackberry Compote
Prep Time xx minutes
Cook Time twenty minutes
Total Time 40 minutes
Servings viii -9 pancakes
Calories 360 kcal
For the PANCAKES:
whole wheat pastry flour (not regular whole wheat flour; this is a finer, lighter version)
lemon zest (from about ii-3 lemons)
+ 2 T. almond milk
toasted almonds, for topping
For the COMPOTE:
juice one lemon
- Combine whole wheat pastry flour, almond meal, baking powder, baking soda, table salt, in addition to lemon zest inwards a medium bowl. Whisk to combine. Set aside.
In some other medium bowl, whisk together the egg, maple syrup, and vanilla. Next, add together the ricotta as well as whisk to combine. Last, whisk inwards the almond milk until mixture is thoroughly combined. Gradually add the dry out ingredients to the wet, folding together amongst a safety spatula. Mix until just combined.
- Preheat a large skillet or griddle over medium estrus as well as spray liberally alongside cooking spray. Drop pancake batter past the i/4 cup onto the pan or griddle too fix for 2-iii minutes per side, until bubbles kickoff to grade at the superlative and the underside is gilded.
Repeat until all the batter is gone. In the meantime, inwards a medium saucepan or pot, convey the blackberries, H2O, maple syrup, lemon juice, and vanilla to a boil. Once boiling, cut back to medium too simmer for 5-seven minutes, mashing the blackberries amongst a fork to assist them pause downward. Cool slightly.
- To serve, pinnacle pancakes with compote in addition to extra maple syrup if desired. Sprinkle with toasted almonds and devour!
*Nutrition data calculated without compote.
Amount Per Serving (ane g)
Calories from Fat 108
% Daily Value*