I recently saw Lemon Poppy Seed Ricotta Pancakes on a brunch menu and knew I had to try them out. These are the perfect alternative to regular ‘cakes – plus, if you make them for guests, they will definitely be impressed. Aren’t they pretty?!
15 ounces low fat ricotta
1 tablespoon truvia
2 large eggs
zest of 2 lemons
juice from 1 lemon
1 teaspoon vanilla extract
2/3 cup whole wheat pastry flour
1 teaspoon poppy seeds
Add ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vanilla extract to a bowl. Whisk until combined. Add flour and fold it in. Then, mix in the poppy seeds.
Now you can start cooking! Heat a nonstick pan over medium heat.
Add about 1/4 cup of batter to the pan once it gets hot.
Cook until browned. It will be about 4 or 5 minutes per side.
Transfer to a plate, while you cook up the rest. And then… you get this lovely plate…
Drizzle syrup over the top…
And you are ready to eat!
Serve with a cup of coffee!
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