I had my first ricotta pancakes a few years ago when I was out for a brunch with my girl friends. They were light, fluffy and creamy all in one bite! Oh so delicious!
I added a hint of lemon to these to give it a bit of tang and brighten them up. My girls could taste it and loved it which I thought was amazing! I believe it’s going to become our weekend tradition!
You can taste the ricotta but it adds moisture and creaminess to the pancakes that takes them to a whole other level. It really is the perfect start to your day and weekend.
While you heat up your griddle, mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Then combine the two and whisk so the batter is nice and smooth! It’s really a simple recipe that doesn’t take too long.
Add in some berries while the pancakes are on the griddle or serve a bowl of berries on the side – you can never go wrong with berries on pancakes.
From my kitchen to yours, enjoy these delicious pancakes.
In a large bowl, combine all the dry ingredients together.
In a separate bowl, whisk together eggs, ricotta and milk until you have a smooth texture.
add in the zest, lemon juice, vanilla extract and sugar. Whisk well.
Slowly pour the wet ingredients into the dry and mix well. Make sure there are no lumps left.
On a heated griddle, melt a little butter and pour 1/2 c batter. Let the pancakes cook for a few minutes. The bottom should be a nice golden color and there should be plenty of bubbles on the top. At this point, flip the pancake and continue to cook for another couple of minutes to cook the pancake through.
Sprinkle some powdered sugar on top, add some berries and serve with a side of maple syrup or you favorite syrup.
My absolute favorite food on Earth is mangoes. I can’t think of a time that I didn’t like them. I love hearing stories from my mom about how I could go through a case (about 10-12 mangoes) in a sitting when I was a kid. Nowadays, I probably would end up with a tummy ache but I’m willing to give it a try. Continue reading “Mango Berry Bread Pudding Yum “→
Times are trying right now as we adjust to working from home, homeschooling and entertaining children at home and just keeping a normal routine for a minimum of the next month as we battle COVID-19. The first couple of days at home, my children thought we were on vacation…… well, it kind of is I suppose. In our household, that also means waking up earlier, knowing the children don’t have to pretend they’re sleeping to avoid going to school (they’re starting early!), and also, wanting to eat whatever they want whenever they want.
I decided I needed to get an upper hand in this mess and started a frenzy of organizing my pantry and creating my menu.
Over the years, I’ve learned that my munchkins are creatures of habit and though they would prefer to eschew breakfast in lieu of playing and running around or snacking all day, their bodies tell me different when we go through a tantrum. This berry bake is loaded with fiber, protein, vitamins, and great flavor, it’s a win-win.
I put this recipe of a bake together because it can loosely be termed as a breakfast bar and it’s a dump and bake deal. It’s also really easy because you make a generous amount and refrigerate the rest up to a week and pull them out throughout the week without putting in much effort. The best part is most of these items may already be in your pantry.
Completely vegetarian and easily modified to be a vegan recipe if you replace the butter with vegan butter. You can also substitute frozen berries instead of fresh or any other fruit you have on hand without compromising the integrity of the bars. Try it out and tell me how you like it.
From my kitchen to yours, I hope you enjoy! Be safe, Be healthy!
1 c almond milk
1 ripe banana, mashed
1 ½ Tbsp butter, melted
1 ½ c Old Fashioned Oats
½ tsp cinnamon powder
1 Tbsp Flaxseed
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 c mixed berries
1. Preheat oven to 350ºF
2. Spray a 10×7 cake pan with nonstick cooking spray
3. Mix all the ingredients and transfer to the pan
4. Bake for 25 minutes, a few minutes longer if you prefer a crunchier bar
5. Cool for 5 minutes and cut into 1″x2″ bars
6. Wrap leftover bars individually in saran wrap and refrigerate up to 1 week.