The first day of Spring can only mean one thing… Pancakes! It’s what’s for dinner. It’s what’s for lunch. It’s for any and all seasons, really. I waste no time trying to think of an excuse to eat them.
Especially this stack
As excited I am about entering Spring, I decided to just go ahead and skip to blackberry season (aka summer) with this recipe. Trust me, so worth it.
I want to eat my weight in these pancakes every morning. They are super thick and almost a cross between biscuits and pancakes. Think warm biscuits with a dessert-like topping. Sounds like a pretty excellent way to start your morning, huh? Best part is they are whole wheat, high fiber and high protein.
Biscuits/pancakes + pseudo-dessert + guilt-free. Day. Made.
Now these are not your super fluffy, buttery, traditional pancakes. That’s usually the price you pay when baking with whole wheat flours. With that said, they won’t be for everyone, but hopefully they’ll be for you. If not, i’ll just come over and polish off your leftovers.
Thick, Semi-fluffy, moist and delightfully dense. The ricotta kicks up with moisture and adds a nice dose of protein.
And this blackberry compote? Oh my. I want to put it on everything. Starting with pork. After the pancakes. Pancakes for dinner. Pork for dessert. Done.
Whole Wheat Ricotta Pancakes with Blackberry Compote
Makes 6 medium sized pancakes
- 1 cup whole wheat white flour
- 1 egg + 2 egg whites
- 1/3 cup part-skim ricotta cheese
- 1/2 cup milk of choice (I used unsweetened vanilla almond milk)
- 1 tbsp melted coconut oil (or vegetable/canola oil)
- 1/2 tsp baking powder
- 1 tsp Stevia (or 1 tbsp granulated sugar)
- 1 cup fresh (or frozen) blackberries
- 2 tbsp pure maple syrup
- 1 tbsp water
- 1/2 tsp cornstarch
- In a small saucepan, heat blackberries, maple syrup and water over medium-high heat. Bring the mixture to boil, reduce to medium-low heat and let simmer for ~15 minutes, until the mixture cooks down. Remove from heat, stir in cornstarch until completely dissolved. Set aside.
- In a large mixing bowl, whisk eggs, ricotta cheese, milk and oil. Stir in flour, baking powder and sweetener of choice until combined. The mixture will be thick.
- Heat a griddle or skillet over medium heat. Spray with non-stick cooking spray. Using a 1/4 cup measure, pour batter into rounds/molds. Let cook until bubbles appear on the surface, about 3-4 minutes, then flip and cook for an additional 1-2 minutes.
- Top pancakes with compote and serve.
Nutrition facts per serving (2 pancakes with 2 tbsp compote)
Calories: 335; Total Fat: 10.5 gm; Saturated Fat: 5.5 gm; Cholesterol: 70 mg; Sodium: 200 mg; Carbohydrates: 51 gm; Fiber: 8 gm; Sugar: 14 gm; Protein: 14 gm