We’ve got some serious pancake love happening over here. Blueberry ricotta pancakes, to be exact. I’ve been intrigued for quite some time by the idea of adding ricotta cheese to pancake batter and let me tell ya, it is WORTH it!
The addition of ricotta makes pancakes more moist, fluffy, and creamy. And the best part is that eating these pancakes makes me feel indulgent and healthy all at the same time. Indulgent in the sense of moist, fluffy pancakes and healthy in the sense of 100% whole wheat flour. After making these, I’ve come to the conclusion that there is absolutely no reason whatsoever for all-purpose flour in pancakes. In fact, I prefer these 100% whole grain pancakes over refined flour pancakes any day.
Whole Grain Flours Vs. Refined Flours
So why is whole grain flour important for health?
- More antioxidants and fiber – companies will enrich refined flours with vitamins and minerals, but they can’t replace the fiber and antioxidants lost from the wheat bran and germ.
- More plant-based protein – protein, along with fiber, aids in stabilizing blood sugars. Refined flours, on the other hand, lead to higher blood sugar levels in the body because they are rapidly absorbed without fiber and protein acting as stabilizers.
- Less processing – think about it: processing whole grain flour simply involves milling the entire grain into flour. With all-purpose and other refined flours, however, the bran and germ must be carefully removed before milling into flour.
- Fewer additives – bleach and bromate are toxic additives most often found in all-purpose and other refined flours. So the best possible choice of flour is unbleached, unbromated whole grain flour.
If you want, you can also go for whole grain sprouted flours or grain-free versions like coconut flour or almond flour. These flours also contain fiber and protein, which are crucial for maintaining blood sugar control.
- 1¼ cup whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cup soy milk
- 1½ tablespoons apple cider vinegar
- ½ cup organic ricotta cheese
- 1 tablespoon melted organic butter
- 1 teaspoon lemon zest
- 2 teaspoons maple syrup
- 1 egg, whisked
- 1 cup fresh blueberries
- Add vinegar to a liquid measuring cup, then add the soy milk. Let sit while prepping the rest of ingredients.
- Mix dry ingredients in a medium-size bowl: whole wheat flour, salt, and baking soda. Whisk to combine and set aside.
- In a separate bowl, combine wet ingredients: soy milk/vinegar, maple syrup, egg, melted butter, ricotta and lemon zest. Whisk or stir with a fork to combine.
- Add wet ingredients to dry ingredients and fold until mixture is moistened and fully incorporated.
- Heat 1 tablespoon butter on a non-stick skillet or griddle.
- For each pancake, add ⅓ cup pancake batter directly onto the skillet. Add blueberries on top side. Flip pancakes once bubbles start to form on the top side and edges are brown on the bottom side.
- Continue until all pancakes are cooked.
- Serve with extra butter, fresh blueberries, cinnamon, and maple syrup.
Looking for more breakfast ideas? Try these: