Protein-Packed Blueberry Lemon Ricotta Pancakes Recipe

Protein-Packed Blueberry Lemon Ricotta Pancakes Recipe

Using yogurt and cottage cheese to make these pancakes does two factors: It brings additional protein to the breakfast desk, and it helps produce the lightest, moistest pancakes you have at any time tasted. Furthermore, the moment you check out this uncomplicated and wholesome blueberry compote, you will in no way go back again to lackluster syrup once more. Can you assume of any maple syrup that’s grocery or farmer’s marketplace purchased which is also a superfood? Exactly—case shut. This recipe proves that indulgence has never been so nutritious!

Nutrition: 310 calories, 8 g unwanted fat (3.5 g saturated), 500 mg sodium

Serves 4

You are going to Need

2 cups frozen wild blueberries
1⁄2 cup drinking water
1⁄4 cup sugar
1 cup plain Greek yogurt
1 cup small-excess fat cottage cheese or ricotta
3 eggs
Juice of 1 lemon
1 cup white total wheat flour (we like King Arthur’s, but these can be just as effortlessly created with white flour—you’ll just sacrifice a couple grams of fiber.)
1⁄2 tsp baking soda
Pinch of salt

How to Make It

  1. Mix the blueberries, h2o, and sugar in a saucepan.
  2. Cook dinner about low heat, stirring usually, for 10 minutes or until the blueberries begin to break apart.
  3. Whisk collectively the yogurt, cottage cheese, eggs, and lemon juice in a bowl.
  4. Combine the flour, baking soda, and salt in a different bowl. Incorporate the flour to the yogurt combination, and stir just until finally blended.
  5. Heat a large skillet or sauté pan around medium-lower heat.
  6. Coat with nonstick cooking spray, and include batter in massive spoonfuls (about 1⁄4 cup every).
  7. Flip the pancakes when the tops start off to bubble, 3 to 5 minutes, and cook the second side until eventually browned. Serve with the warm blueberries.

Try to eat This Tip

Most grocery store syrups are junk, produced almost totally from high-fructose corn syrup and chemical additives intended to approximate a maple flavor. But actual maple syrup can be prohibitively highly-priced. The option? Fruit compote.

Get a bag of frozen fruit (like blueberries, strawberries, or mixed berries), dump into a saucepan with 1⁄2 cup drinking water and 1⁄4 cup sugar, and simmer for 10 minutes, right until the fruit is heat and the mixture has thickened. It is not just more affordable than genuine maple syrup, but it’s also superior for you than anything at all else you may well major your pancakes or waffles with.

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