Pancakes for breakfast? Talk about our kind of morning! And yes, sometimes we put maple syrup and butter on our pancakes! And that's okay. We call this a Sunday morning breakfast after a long week or working out and being busy. Because we all know that we are busy, and that we deserve a little sweetness added to our lives.
Our pancakes combine rich ricotta, juicy blueberries and the warmth of nutmeg. The result? Pancakes that are light fluffy and protein-rich.
1. Mix whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
2. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
3. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more.
4. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
VEGAN? Don't Like Eggs? No big deal -- substitute for 1 banana and a 1/4 cup of fruit puree for the eggs and cheese. Use the milk of your choice.
**You can omit the sugar without missing it too. Most of us here don't use the sugar in the recipe because we add in fruit instead of eggs. Yummy.
Have any ideas on how to make these better?
Sites We Love
The Baker Chick
The Candida Diet
Super Healthy Kids
Wake Up World
No Meat Athlete
American Nutrition Assoc.
Lean it Up
Muscle and Fitness
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