Lemon Ricotta Pancakes with Chia Berry Jam

My daughter loves chocolate pancakes, and asks for it every Sunday. Im not a fan of sweet breakfasts, but don’t have a problem obliging to my little girl’s demands when she has earned a treat.

I saw different versions of this combination on Instagram and really wanted to try the addition of ricotta and lemon to this batter. And it was a huge success and we loved it. These pancakes barely need mixing, have a soft pillowy texture from the ricotta and lemony flavor to brighten the dense texture and just the right amount of sweetness.

These pancakes or for that matter pancakes are not hard to make unlike cakes, (at least for me whose cooking style is a bit of this a bit of that and a little chemistry of ingredients). If you’re looking to treat yourself over the weekend and need a quick recipe you must give this a try.

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Lemon Ricotta Pancakes

MAKES ABOUT 20 PANCAKES

Ingredients

• 1 1/2 cups Bob Mills whole-wheat ivory flour
• 1 teaspoon vanilla extract
• 2 level teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3 eggs, separated
• 3/4-1 cup plant milk
• 3/4 cup almond or regular ricotta, about 6 oz
• 2 tablespoons coconut sugar
• 1-2 tablespoons unsalted butter, melted or vegan butter, as needed
• zest of 2 lemons, about 2 tablespoons
• 1/2 teaspoon vanilla
• Maple syrup to serve 

Blueberry chia Jam

• 2 cups fresh or frozen blueberries, defrosted 
• 3 teaspoons chia seeds
• 1 teaspoon maple syrup

Mix all the ingredients and let it develop overnight in the fridge. Use within a week.

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside
2. In a medium mixing bowl, whisk together the 2 egg yolks, plant milk, ricotta, plant milk, lemon zest, and vanilla. Add dry ingredients to wet ingredients and gently mix until just combined. (toss the extra egg yolk or save it for another recipe in the fridge)
3. Whisk the 3 egg whites together until they form soft peaks. Gently fold the egg whites into the batter.
4. Melt a little butter to coat a large skillet or griddle. Ladle the batter onto the griddle, about 1/4 cup for each pancake, size of a silver dollar. Cook for 2-3 minutes on each side until golden. Repeat with remaining batter until batter is used up.
5. Serve topped with chia jam and extra maple syrup as needed.