Whole Wheat Lemon Ricotta Pancakes with Blueberry Topping

My friend, Jhiane, came over today for a late brunch. 
My husband and I were anxiously waiting for her to arrive so we could finally eat.  Brunch was served at approximately 4 pm. 
After an hour my husband took off to see Mission Impossible (he sorta recommends it), while Jhiane and I spent the rest of the evening catching up. 
We spoke about life, our next vacation together, reflected back on our college days while sipping tea and eating samosas as the evening progressed.  It was so nice to spend some quality one-on-one time with my friend after so long. 
Now let’s discuss them pancakes. 
Jhiane enjoyed my pancakes, but I was able to tell they were a bit healthy for her taste.  Well, that is sorta the point of these pancakes which are LOADED with a ton of nutrition – fresh blueberries, whole wheat, lemon, low-fat buttermilk, and chia seeds. 
In one word, ANTIOXIDANTS!
Both my husband and I really enjoyed these soft, slightly fluffy, and delicious pancakes with a healthier twist.  He observed as I made these pancakes and now claims he can easily make me pancakes for breakfast.  Well, I’ll enlighten you when that happens.  For now, enjoy! 

NUTRITION: Whole wheat pastry flour adds some fiber and protein to this recipe.  Although high in fat, part-skim ricotta cheese is a good source of Protein and Calcium.  Buttermilk is low-fat and an excellent source of Protein and Calcium.  Lemon is an excellent source of Vitamin C.  Chia Seeds is a superfood and an excellent source of fiber, protein, omega 3 fatty acids, and antioxidants.  Blueberries are a very good source of Vitamin C and Fiber.  They are a good source of Vitamin E.  In addition, blueberries are an ANTIOXIDANT POWERHOUSE.


INGREDIENTS (makes 8 small pancakes = 2 to 3 servings)
for the topping:

• Blueberries – 1 cup
• Turnbinado Brown Sugar – 1 tbsp
• Lemon Zest – Zest of 1 lemon
  

for the pancakes:

• Whole Wheat Pastry Flour – 1 cup
• Baking Powder – 2 tsp
• Baking Soda – 1/2 tsp
• Salt – 1/4 tsp
• Turbinado Brown Sugar – 1 1/2 tbsp
• Chia Seeds – 1 tbsp
• Part-Skim Ricotta Cheese – 1/2 cup
• Low-Fat Buttermilk – 1 cup 
• Egg – 1
• Vanilla Extract – 1 tsp
• Canola Oil – 1 tbsp  (optional)
• Lemon – Juice of 1 lemon
• Lemon Zest – Zest of 1 lemon
• Egg Whites – 2 (optional: well whipped for more fluffy pancakes)

DIRECTIONS:
MAKE THE TOPPING
1. On low-medium heat, add the blueberries, turbinado brown sugar, and zest of a lemon in a small pot. 
2. Keep stirring in between.  This is what you should have after 7 minutes.  Turn off the stove and set aside. 
MAKE THE PANCAKES
3. In a mixing bowl, combine the dry ingredients… whole wheat pastry flour, baking powder, baking soda, salt, and brown sugar.  Mix.
4. Add the chia seeds.  Mix.  Set aside.
5. In a separate bowl, combine the wet ingredients… ricotta cheese, buttermilk, egg, vanilla extract, canola oil, lemon juice, and lemon zest.  Mix well.
6. Now add the wet to the dry ingredients. 
7. Gently mix and fold.  DO NOT OVERMIX.
8. This is how the batter should look. At this point add whipped egg whites for more fluffy pancakes.
9. Heat a nonstick pan on medium heat.  Use a little Canola Oil to coat the bottom of the pan.  Use a 1/4 cup to drop the batter onto the nonstick pan.
10. Allow the pancakes to cook on each side until golden brown.  Make sure you cook these through to avoid an uncooked batter in the center.
11. Add a stack of pancakes to a plate. 
12. Top with blueberry sauce. 
13. Indulge!  So good, and relatively healthier for a Lemon Ricotta Pancake.