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My friend, Jhiane, came over today for a late brunch.  pacakes 060
My husband and I were anxiously waiting for her to arrive so we could finally eat.  Brunch was served at approximately 4 pm.  pacakes 067
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.  pacakes 033
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.  pacakes 031
Now let’s discuss them pancakes.  pacakes 091
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.  pacakes 097
In one word, ANTIOXIDANTS!pacakes 051
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!  Smilepacakes 112

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:

pacakes 033
  • 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)

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. 
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.  pacakes 001
12. Top with blueberry sauce.  pacakes 020
13. Indulge!  So good, and relatively healthier for a Lemon Ricotta Pancake.pacakes 032

TELL ME: How do you make super fluffy pancakes?  Share your favorite pancake recipe.  The healthier, the better.

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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  1. A while back I saw a YouTube video made by an Indian lady who used a conventional oven turned to broil. I use my pizza stone on the top rack for this method (putting it in ahead of time so it can absorb the heat well), then slip the naan under the broiler for a very short amount of time. Also, she wet her hands and then patted the dough rounds with her wet hands just before putting them in the oven. They turned out very soft that way; I think it's the combo of high heat and short cooking time. But I want to try the pan method now, too.

  2. @Rachel – sorry for the delayed response. That's so great. Glad you enjoyed these pancakes.

    @Kathy – who cares if they didn't look like mine, at least they were delish! 🙂 At the end of the day it's about how they taste, right?