We love pancakes in our house! On almost every special holiday in our house we have pancakes. Yesterday was my husband’s birthday so I got up early to create some magical pancakes. After looking in the fridge I found that we had a little ricotta cheese left over and decided to pair that with some frozen blueberries and some fresh orange juice and zest. Plain orange juice works too but it’s not quite as tasty.
Blueberry Orange Ricotta Pancakes
Makes: 12-14 pancakes
1 1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 1/4 cups of soy milk (or any milk)
1 teaspoon of vanilla
1/2 cup of ricotta cheese
1/4 C of orange juice (the zest and juice of a fresh orange is much more tasty, about 2 oranges)
1 tablespoon of maple syrup
2 tablespoons of melted coconut oil (or canola oil)
1 1/2 cups of frozen blueberries
Whisk dry ingredients together in a large bowl. In another small bowl, stir the soy milk, vanilla, ricotta cheese, orange juice, maple syrup, eggs and melted coconut oil together. Pour the wet ingredients into the dry ingredients and mix only until just combined. Gently add in the frozen blueberries.
Heat a large pan over med-high heat, greasing the pan if it is not non-stick. Using a 1/4 C measure, add the pancake batter to the hot pan. After a few minutes you will notice bubbles form on top of the pancakes. This is a clue that it’s time to give them a flip and continue to cook for another few minutes until golden brown and cooked through. Enjoy with some fresh maple syrup!
Keep warm in 200F oven until ready to serve.