Lemon Ricotta Poppy Seed Pancakes

When I hear breakfast, I hear pancakes. One of my favorite things to do is modify meals, so after thoroughly exploring the lemon ricotta pancake scene around NYC, I  decided it’s time to take it upon myself to recreate this brunch gem.

With Thanksgiving feasting around the corner the last thing we should be indulging in are sweets, however these nutrient filled pancakes will satisfy your morning sweet tooth without (as much) guilt. Plus, the protein will fill your tummy till the next meal calls.

———————————————————————————-

Pancake Ingredients5/8 cup whole wheat flour
5/8 cup all purpose flour
2 tbsp agave
2 tsp baking powder
1/2 tsp baking soda
3/4 cup part skim ricotta cheese
1/4 cup 0% Greek yogurt
3 egg whites
1/2 cup fresh squeezed lemon juice
1 tbsp coconut oil
1/2 tbsp poppy seeds

Blueberry Sauce Ingredients1 1/2 tbsp fresh lemon juice
2 cups blueberries
1/2 tsp vanilla
2 tbsp water
1/4 cup brown sugar
2 tsp corn starch/tapioca

———————————————————————————-

Directions

Pancakes1. Combine: flour, agave, baking powder, and baking soda
2. In a separate bowl, combine: ricotta, eggs, yogurt, lemon juice, & oil
3. Mix the wet batter into the dry mix and stir in the poppy seeds
4. Spray a pan with coconut oil (good for retaining high heat) and heat over medium
5. Pour batter (1/2 cup) onto the pan and cook each side for ~3 minutes)

Blueberry sauce1.  Combine: lemon juice and cornstarch/tapioca
2. In a saucepan, combine: blueberries, brown sugar, vanilla, & water over high heat
3. Bring the mixture to a boil and then reduce to a simmer and mix in the lemon juice and cornstarch
4. Continue to simmer for ~5 minutes