Healthy Lemon Ricotta Buttermilk Pancakes
Like, in my entire life. And I’ve made a lot of pancakes in my day… Banana Pancakes, Funfetti Pancakes, Red Velvet Pancakes, Peanut Butter Pancakes, Pumpkin Pancakes… pancakes fo’ life y’all. The fluffy factor makes it easy to dig into a stack of these Healthy Lemon Ricotta Buttermilk Pancakes. And since they’re high in protein and fiber and contain healthy fats, they’re super filling too. These will keep you full for hours (unlike typical pancakes, which are made with a ton of white sugar and refined flour). When I made these pancakes I actually wasn’t even planning on making them.
I had my eye on a Lemon Ricotta Pound Cake recipe that I found and was trying to healthify. The recipe called for 4 eggs and I only had 2, so I searched online for something else I could make with lemons and ricotta. Pancakes appeared and it was a done deal. I adapted these Healthy Lemon Ricotta Buttermilk Pancakes from Eating Well’s Blueberry Ricotta Pancakes. 1. Spray a nonstick griddle with cooking spray and place over medium heat.
2. In a small bowl, whisk together the sorghum flour, oat flour, sweetener, baking powder, baking soda, and salt. 3. In a large bowl, whisk together the ricotta, buttermilk, egg, egg white, lemon zest, and vanilla extract. Dump the dry ingredients into the wet ingredients and whisk together until completely combined. 4. Scoop the batter onto the griddle and cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Continue this until all the batter is used up. Serve immediately with natural whipped cream, ricotta, yogurt, some pure maple syrup, and/or a side of fruit!
Brush about 1 Tbsp of canola oil around the bottom of the skillet and wait for it to sizzle. Ladle or scoop 1/4 cup portions of pancake batter into the skillet and cook until the pancakes are golden brown on each side. You may be able to cook two to three pancakes at a time, depending on how big your skillet is.
You may have to grease the skillet again once some of the pancakes have been cooked. Place cooked pancakes on a baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve them with plenty of butter, maple syrup and fresh fruit. Makes about eight pancakes.
Pancakes have become such a weekend staple for me. Almost every weekend I find myself indulging in a stack of them. There are a ton of different options when it comes to vegan pancakes. You can make super healthy or you can very indulgent pancakes. In our house, we prefer the latter.
We want our pancakes to be soft and fluffy. After doing a lot of experimenting, I think I have finally come up with the perfect recipe for soft, fluffy, vegan buttermilk pancakes. First things first, we need to make the buttermilk. This is actually a lot easier than one would think.
In a small bowl, simply whisk some soy (or almond) milk with some apple cider vinegar and set aside for five minutes to sour. Second step is to prepare the egg replacer. I like to use the one by the brand Ener-G. I like to prepare the egg replacer and let it sit while I prepare my other ingredients. In a large bowl, sift together your flour, baking soda, baking powder and salt. Next mix in the sugar and set aside.
After five minutes time has elapsed, add the egg mixture and melted vegan butter to the buttermilk mixture. The next step is the “make it or break it” step. To ensure that your pancakes are fluffy, you want to combine the wet and dry ingredients without overtaxing them. Pour the wet ingredients into the dry and mix just until there are no more lines of flour visible.
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