Directions

Ingredients

Blueberry Lemon Ricotta Pancakes

Nutrition:
One serving with toppings:
Calories: 280
Total Fat: 20 grams
Net Carbs: 9 grams
Protein: 12 grams

‍

Fierce Foods Facts: This flavorful and fun breakfast is loaded with Vitamins A and C - important for a strong immune system and good skin. It also comes with a nice profile of minerals, including magnesium, calcium, phosphorus, and selenium, important for proper thyroid, bone, and heart function.

Directions:

Using a large bowl and spoon, combine the almond flour, coconut flour, flaxseed, baking powder, cinnamon, salt, and granulated sweetener. Lightly toss in 1/4 cup of the blueberries and gently mix with flour mixture until blueberries are "floured."

In a separate bowl, whisk together the eggs, milk of choice, ricotta cheese, lemon juice, lemon rind, and vanilla. For a thicker pancake, use just 1/4 cup of the milk. Combine the wet ingredients with the dry, folding gently. Allow to rest for 5 minutes.

Preheat a large non-stick pan over low-medium heat, using butter or avocado oil to grease the pan. Once hot, pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 4-6 minutes until the edges brown and bubbles burst on the top of the cake. Flip gently, cook the other side for 2-3 minutes until evenly browned on both sides.

Serve immediately. May top with Monk fruit-sweetened maple syrup and remaining 1/2 cup fresh blueberries.

‍

Kids Can Cook Tips: Kids will have fun measuring all of the ingredients as well as learning how to whisk the eggs. Use a larger bowl with younger kids to help avoid spilling the ingredients. Rubber-bottomed bowls are helpful for that as well.

‍

Blueberry Lemon Ricotta Pancakes

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup golden flaxseed meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon salt
  • 1-2 tablespoons granulated sweetener of choice (Consider Allulose for carb-conscious cake-like texture)
  • 3/4 cup blueberries, fresh or thawed frozen, divided
  • 3 large eggs
  • 1/4 -1/2 cup milk of choice
  • 3/4 cup ricotta cheese
  • 3 tablespoons lemon juice (~1 small lemon)
  • 1 teaspoon lemon rind, grated
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter or avocado oil
  • Monk fruit sweetened maple syrup

Directions

Ingredients

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Blueberry Lemon Ricotta Pancakes

Is there anything better than fresh pancakes in the morning? This fresh, fruity spin on the breakfast classic will be your new go-to for Saturday mornings with the fam.

By

Chef Andrew Johnson

September 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

20 Active Minutes

20 Total Minutes

4-6 Servings

Ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup golden flaxseed meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon salt
  • 1-2 tablespoons granulated sweetener of choice (Consider Allulose for carb-conscious cake-like texture)
  • 3/4 cup blueberries, fresh or thawed frozen, divided
  • 3 large eggs
  • 1/4 -1/2 cup milk of choice
  • 3/4 cup ricotta cheese
  • 3 tablespoons lemon juice (~1 small lemon)
  • 1 teaspoon lemon rind, grated
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter or avocado oil
  • Monk fruit sweetened maple syrup
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup golden flaxseed meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon salt
  • 1-2 tablespoons granulated sweetener of choice (Consider Allulose for carb-conscious cake-like texture)
  • 3/4 cup blueberries, fresh or thawed frozen, divided
  • 3 large eggs
  • 1/4 -1/2 cup milk of choice
  • 3/4 cup ricotta cheese
  • 3 tablespoons lemon juice (~1 small lemon)
  • 1 teaspoon lemon rind, grated
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter or avocado oil
  • Monk fruit sweetened maple syrup
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup golden flaxseed meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon salt
  • 1-2 tablespoons granulated sweetener of choice (Consider Allulose for carb-conscious cake-like texture)
  • 3/4 cup blueberries, fresh or thawed frozen, divided
  • 3 large eggs
  • 1/4 -1/2 cup milk of choice
  • 3/4 cup ricotta cheese
  • 3 tablespoons lemon juice (~1 small lemon)
  • 1 teaspoon lemon rind, grated
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter or avocado oil
  • Monk fruit sweetened maple syrup

Kitchen Equipment

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Reading time:

5 minutes

Nutrition:
One serving with toppings:
Calories: 280
Total Fat: 20 grams
Net Carbs: 9 grams
Protein: 12 grams

‍

Fierce Foods Facts: This flavorful and fun breakfast is loaded with Vitamins A and C - important for a strong immune system and good skin. It also comes with a nice profile of minerals, including magnesium, calcium, phosphorus, and selenium, important for proper thyroid, bone, and heart function.

Directions:

Using a large bowl and spoon, combine the almond flour, coconut flour, flaxseed, baking powder, cinnamon, salt, and granulated sweetener. Lightly toss in 1/4 cup of the blueberries and gently mix with flour mixture until blueberries are "floured."

In a separate bowl, whisk together the eggs, milk of choice, ricotta cheese, lemon juice, lemon rind, and vanilla. For a thicker pancake, use just 1/4 cup of the milk. Combine the wet ingredients with the dry, folding gently. Allow to rest for 5 minutes.

Preheat a large non-stick pan over low-medium heat, using butter or avocado oil to grease the pan. Once hot, pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 4-6 minutes until the edges brown and bubbles burst on the top of the cake. Flip gently, cook the other side for 2-3 minutes until evenly browned on both sides.

Serve immediately. May top with Monk fruit-sweetened maple syrup and remaining 1/2 cup fresh blueberries.

‍

Kids Can Cook Tips: Kids will have fun measuring all of the ingredients as well as learning how to whisk the eggs. Use a larger bowl with younger kids to help avoid spilling the ingredients. Rubber-bottomed bowls are helpful for that as well.

‍

Nutrition:
One serving with toppings:
Calories: 280
Total Fat: 20 grams
Net Carbs: 9 grams
Protein: 12 grams

‍

Fierce Foods Facts: This flavorful and fun breakfast is loaded with Vitamins A and C - important for a strong immune system and good skin. It also comes with a nice profile of minerals, including magnesium, calcium, phosphorus, and selenium, important for proper thyroid, bone, and heart function.

Directions:

Using a large bowl and spoon, combine the almond flour, coconut flour, flaxseed, baking powder, cinnamon, salt, and granulated sweetener. Lightly toss in 1/4 cup of the blueberries and gently mix with flour mixture until blueberries are "floured."

In a separate bowl, whisk together the eggs, milk of choice, ricotta cheese, lemon juice, lemon rind, and vanilla. For a thicker pancake, use just 1/4 cup of the milk. Combine the wet ingredients with the dry, folding gently. Allow to rest for 5 minutes.

Preheat a large non-stick pan over low-medium heat, using butter or avocado oil to grease the pan. Once hot, pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 4-6 minutes until the edges brown and bubbles burst on the top of the cake. Flip gently, cook the other side for 2-3 minutes until evenly browned on both sides.

Serve immediately. May top with Monk fruit-sweetened maple syrup and remaining 1/2 cup fresh blueberries.

‍

Kids Can Cook Tips: Kids will have fun measuring all of the ingredients as well as learning how to whisk the eggs. Use a larger bowl with younger kids to help avoid spilling the ingredients. Rubber-bottomed bowls are helpful for that as well.

‍

Nutrition:
One serving with toppings:
Calories: 280
Total Fat: 20 grams
Net Carbs: 9 grams
Protein: 12 grams

‍

Fierce Foods Facts: This flavorful and fun breakfast is loaded with Vitamins A and C - important for a strong immune system and good skin. It also comes with a nice profile of minerals, including magnesium, calcium, phosphorus, and selenium, important for proper thyroid, bone, and heart function.

Directions:

Using a large bowl and spoon, combine the almond flour, coconut flour, flaxseed, baking powder, cinnamon, salt, and granulated sweetener. Lightly toss in 1/4 cup of the blueberries and gently mix with flour mixture until blueberries are "floured."

In a separate bowl, whisk together the eggs, milk of choice, ricotta cheese, lemon juice, lemon rind, and vanilla. For a thicker pancake, use just 1/4 cup of the milk. Combine the wet ingredients with the dry, folding gently. Allow to rest for 5 minutes.

Preheat a large non-stick pan over low-medium heat, using butter or avocado oil to grease the pan. Once hot, pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 4-6 minutes until the edges brown and bubbles burst on the top of the cake. Flip gently, cook the other side for 2-3 minutes until evenly browned on both sides.

Serve immediately. May top with Monk fruit-sweetened maple syrup and remaining 1/2 cup fresh blueberries.

‍

Kids Can Cook Tips: Kids will have fun measuring all of the ingredients as well as learning how to whisk the eggs. Use a larger bowl with younger kids to help avoid spilling the ingredients. Rubber-bottomed bowls are helpful for that as well.

‍

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