Description

Light and fluffy whole wheat ricotta pancakes infused with lemon zest, served with a simple homemade blackberry compote and toasted almonds. A delicious and slightly healthier brunch option!

Ingredients

Scale

For the Blackberry Compote:

1 1/2 cups fresh or frozen blackberries
2 tablespoons water
2 tablespoons pure maple syrup (plus extra for serving, optional)
Juice of 1/2 lemon
1/2 teaspoon vanilla extract

For the Lemon Ricotta Pancakes:

1 cup whole wheat pastry flour* (or all-purpose flour)
1/3 cup almond meal (or almond flour)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest (from about 1 large lemon)
1 large egg, room temperature
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/3 cup whole milk ricotta cheese
1/2 cup + 2 tablespoons almond milk (or other milk), room temperature
Cooking spray or butter (for griddle)

Toppings:

Toasted sliced or slivered almonds
Extra pure maple syrup (optional)

Instructions

1. Make the Blackberry Compote:

Combine the blackberries, water, 2 tablespoons maple syrup, lemon juice, and 1/2 teaspoon vanilla extract in a medium saucepan.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce heat to medium and simmer for 5-7 minutes, stirring occasionally and gently mashing some of the blackberries with a fork to help them break down and thicken the sauce slightly.
Remove from heat and let cool slightly. Keep warm or set aside until ready to serve.

2. Make the Pancake Batter:

Combine Dry Ingredients: In a medium mixing bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, baking soda, salt, and lemon zest until well combined. Set aside.
Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, 1/4 cup maple syrup, and 2 teaspoons vanilla extract until smooth. Whisk in the ricotta cheese until mostly combined (a few small lumps are okay). Whisk in the almond milk until the mixture is thoroughly combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are perfectly fine.

3. Cook the Pancakes:

Heat Griddle: Preheat a large nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Cook Pancakes: Drop batter by the 1/4 cup onto the hot griddle/pan. Cook for 2-3 minutes per side, or until bubbles start to form on the top surface and the underside is golden brown. Flip carefully and cook the other side for another 1-2 minutes until golden and cooked through.
Repeat: Repeat with the remaining batter, adding more cooking spray/butter as needed. Keep cooked pancakes warm in a low oven if desired.

4. Serve: To serve, stack pancakes on plates. Top generously with the warm blackberry compote and sprinkle with toasted almonds. Drizzle with extra maple syrup, if desired. Enjoy immediately!

Notes

Whole Wheat Pastry Flour: This is a finer grind than regular whole wheat flour, yielding lighter baked goods. All-purpose flour can be substituted 1:1 if preferred.
Almond Meal/Flour: Adds texture and nutty flavor. Ensure it’s finely ground.
Ricotta: Whole milk ricotta provides the best richness and texture.
Buttermilk Substitute: While this recipe uses almond milk, if you ever need a buttermilk substitute for pancakes: Add 1 1/2 tsp white vinegar or lemon juice to 1/2 cup + 2 Tbsp regular milk and let sit 5 min.
Do Not Overmix: Mix the batter just until combined for tender, fluffy pancakes.
Storage: Store leftover pancakes and compote separately in airtight containers in the refrigerator. Reheat pancakes gently.