Whole Wheat Ricotta Pancakes

  • Difficulty: Basic
  • 30 minutes
  • 4 servings

These ricotta pancakes taste really well, and they’re very easy to make. Also, by using whole wheat flour instead of the regular one, they lean more towards the healthy side. Cook them for breakfast and serve them topped with maple syrup and a few blueberries!

Ingredients Needed for Whole Wheat Ricotta Pancakes

1 cup whole wheat flour
5 ounces of butter, melted
1 egg
9 ounces of low-fat ricotta
1 tablespoon sugar
1 tablespoon poppy seeds
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons of canola oil
½ teaspoon lemon zest
maple syrup (for serving)
blueberry (for serving)

How to Cook Whole Wheat Ricotta Pancakes

  1. Add the whole wheat flour to your blender.
  2. Add the melted butter, egg, and low-fat ricotta. Add the sugar, poppy seeds, baking powder, and baking soda. Add the canola oil and lemon zest.
  3. Blend everything until smooth.
  4. Heat a skillet over medium-high heat.
  5. Pour about a ladle of the mixture into the skillet. Cook the pancakes thoroughly for 1-2 minutes per side.
  6. Lay them one on top of the other, making them look like a tower.
    Serve them with maple syrup drizzled on top and a few blueberries on the side!