Lemon Ricotta Pancakes with Blueberry Sauce

These pancakes are light and don’t leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Step: 1

Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.

Step: 2

Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.

Step: 3

Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.

Step: 4

Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Per Serving: 291 calories; protein 7.7g; carbohydrates 57.7g; fat 3.9g; cholesterol 85.1mg; sodium 560.2mg.

Eat best breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and not want likely grab a snack out of the vending machine before lunchtime.

Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your refrigerator next to the milk or on the bench next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.