blueberry lemon ricotta pancakes with a lemon glaze

Pancakes make a regular appearance in the Treffers kitchen. Ryan is a big chocolate chip pancakes guy, whereas I love to switch it up. My go-to toppings are bananas and a heavy drizzle of peanut butter. Pumpkin pancakes are a must during the fall months. When summer rolls around, these blueberry lemon ricotta pancakes are a favorite. They are fluffy on the inside, golden brown on the outside and a gluten-free take on the classic blueberry lemon ricotta flavor combo. The lemon glaze on top is definitely the icing on the (pan)cake.

Ingredients:

For the blueberry lemon ricotta pancakes:

  • 1 cup your favorite (gluten-free) pancake mix

  • 1 scoop of unflavored or vanilla protein powder

  • 2 tbsp plain yogurt

  • 2 tbsp ricotta cheese (I used Kite Hill almond milk ricotta)

  • 2 tbsp lemon juice

  • 1 egg

  • 1 cup unsweetened almond milk

  • 2 tbsp coconut oil (melted, then cooled)

  • Blueberries

  • Lemon zest

For the lemon glaze:

  • Powdered sugar (I used Lakanto monkfruit sweetened powdered sugar)

  • Lemon juice

  • Unsweetened almond milk

Instructions:

For the blueberry lemon ricotta pancakes:

Mix all ingredients other than the pancake mix, protein powder and blueberries together in a large bowl. Then, add those three in. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For the lemon glaze:

Combine the powdered sugar and equal parts lemon juice and unsweetened almond milk together to get the consistency you desire. Drizzle over the blueberry lemon ricotta pancakes and top with more blueberries.

recipesAlec Treffersbreakfast, pancakes