I decided to make these because we got some lemons in our Farm Fresh to You box and I haven't gotten around to coming up with something profound to make with them, and since they're starting to look a little less than perky, I put them to good use. Jim loves lemons, so I figured he'd enjoy this recipe. And he did.
Blueberry Lemon and Ricotta Pancakes
1 cup all purpose flour
1/2 cup almond meal
1 tbsp baking powder
3ish tbsp flaxseed meal (I like to add it for a little bit of fiber. Go for it. It's good for you.)
1 1/4 cups almond milk
1 cup ricotta cheese
1 tbsp vanilla extract (if my husband didn't hate it with all of his being, I would have used almond extract. Feel free to make the change if you're fortunate enough to have the option. I won't blame you for deviating)
zest and juice of 1 lemon, separated
handful of blueberries
In a large bowl, whisk the flour, almond meal, baking powder and flaxseed meal. In a 2-cup glass measuring cup (or another bowl), whisk the egg, almond milk, ricotta, vanilla (or almond) extract and lemon zest until they're just combined and the ricotta is mostly un-lumpy. Pour the liquid mixture into the flour mixture and mix until just combined. Stir in the blueberries. Cook on a lightly oiled griddle pan in whatever size you prefer. Meanwhile sift powdered sugar into the lemon juice. Add just enough so that it starts to turn a whitish color and gets a little thick. It's just a glaze, and since lemons come in different sizes I can't really tell you how much you're going to need. Let's just say, you're going to keep adding sugar and you're going to think it's too much but it's not. It's okay. Add a little drizzle of glaze between each pancake in your stack and top with extra blueberries...and why not? A little more glaze on top.
This recipe makes enough for about three pancakes for two people. That was a little too much for us, so we had two each and a bagged the rest for Jim to take to work.
I hope you enjoy these as much as we did!