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Whole Food Real Families

Whole Wheat Ricotta Pancakes with Blueberries and Lemon Zest

1
51
25 min
TOTAL TIME
578
CALORIES
$1.16
PER SERVING
Whole Wheat Ricotta Pancakes with Blueberries and Lemon Zest
Ingredients
10 INGREDIENTS
4 SERVINGS
Lemon
1 whole lemon
for zesting
White Whole Wheat Flour
2 cups white whole wheat flour
Blueberries
8 oz blueberries
Eggs
2 whole eggs
Ricotta Cheese
1/2 cup ricotta cheese
Milk
1 3/4 cups milk
Honey
1/4 cup honey
Baking Soda
1 1/2 tsp baking soda
Salt
1/2 tsp salt
Baking Powder
2 tsp baking powder
Directions
13 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
View Directions on Whole Food Real Families
Health Info
Macros
76g
CARBS
23g
FAT
23g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why are my ricotta pancakes flat?
How can I make my ricotta pancakes fluffier?
What kind of ricotta should I use in my pancakes?
What can I substitute for ricotta in pancakes?
Why are my ricotta pancakes soggy in the middle?
Do I need to drain the ricotta before using it in pancakes?
How much ricotta cheese should I put in my pancakes?
Can I mix the pancake batter the night before?
How can I keep my pancakes warm while I cook a large batch?
Can I freeze leftover ricotta pancakes?