Lemon Ricotta Pancakes with Strawberry Sauce
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 c ricotta (I used low fat, fat free is fine)
  • 2 tbsp. honey
  • 2 eggs
  • ½ c unsweetened almond milk or milk of choice
  • zest of 2 lemons
  • juice of 2 lemons
  • ¾ c white whole wheat flour
  • 1 tbsp. baking powder
  • ¼ tsp salt
  • 1 lb strawberries, quartered
  • water
  • honey, to taste
Instructions
  1. Heat a griddle to approximately 300 degrees (medium heat).
  2. Meanwhile, combine the strawberries with a splash of water in a sauce pan. Cover and bring to boil, then reduce to a simmer, letting the strawberries cook until broken down and the strawberries have released their juices (while cooking the pancakes).
  3. Whisk together the ricotta, honey, eggs, and milk until well combined. Add the zest and lemon juice and stir.
  4. Add the flour, the baking powder, and salt and mix until just combined.
  5. Spritz the griddle with nonstick spray, and pour the pancakes by ¼ c onto the griddle. Cook until bubbles form and then flip, cooking an additional 2 - 3 minutes, until the other side is browned. This recipe makes 10 - 12 pancakes.
  6. Before serving, taste the strawberries and add honey, as desired. This will vary based on your personal tastes and how ripe your strawberries are (I used less than a TBSP).
Notes
Recipe makes 10 - 12 pancakes, nutritional estimate is assuming 12 pancakes with 3 per serving + ¼ of the sauce.
Nutrition Information
Serving size: 3 pancakes + ¼ of the sauce Calories: 220 Fat: 5 Carbohydrates: 37 Fiber: 4 Protein: 12
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/05/12/lemon-ricotta-pancakes/