Whole Grain Lemon Ricotta Pancakes with Haskap Sauce
Recipe by: Vanessa Wrubleski
The True Breakfast of Champions!
The fresh-ground whole grain flour in the pancakes, and the superfood haskaps atop them, is what makes this meal the breakfast of champions. And as a bonus, the rich red colour of the haskap sauce makes them truly instagram worthy!
Saturday morning pancakes have been a tradition with my husband since the beginning of our relationship. I absolutely love this healthy version. The tang of the haskaps with the vanilla notes in the sauce are an unbeatable combination atop these extremely fluffy cakes. The lemon juice in the pancakes does not stick out as a flavour profile, but combined with the baking soda and powder, it makes the cakes extra fluffy; it is a similar effect to using buttermilk!
Estimated Time
Prep Time: 10 mins Make time: 20 mins
Makes
Roughly 8 - 4” pancakes
Kitchen Equipment
Basic pots, pans, utensils, bowl
Ingredients - For the pancakes
1-1/4 cups whole grain flour of choice - I used freshly ground spelt flour
3 tbsp. sugar or sugar substitute such as stevia
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. liquid oil of choice - I use coconut oil
3 large eggs
1/2 cup lemon juice - I prefer fresh but from a bottle is fine
1 cup ricotta cheese
Ingredients - For the sauce
2 cups fresh or frozen haskaps
2 tbsp. sugar
1 tsp. vanilla extract
Directions
Whisk together the dry ingredients in a bowl. Make a well in the center of the bowl.
In a second bowl or large glass measuring cup, mix together the eggs, oil, lemon juice, and ricotta. Pour into the well of the dry ingredients.
Fold the ingredients together, careful not to over mix. Allow to sit for 5 minutes.
Heat a pant over medium high heat and spray with non-stick spray if desired.
Once the pan is hot, scoop about 1/3 cup batter and cook until bubbles appear on top and the bottom is nicely browned. About 2 minutes.
Flip gently and cook the second side for 1-2 more minutes until browned.
While cooking the pancakes, prepare the sauce. Put the berries and the sugar into a medium sized sauce pan and turn to medium heat.
Once the juices start to come out and the sauce becomes liquidy, stir in your vanilla.
Cook while stirring frequently to prevent any burning or sticking. About 10-15 minutes, or to desired consistency. Note: the sauce will set up some while cooling.
Serve the pancakes hot with a generous spoonful of haskap sauce.
Any leftovers can be refrigerated for up to 3 days. When reheating pancakes, place a damp and well wringed out paper towel atop your plate of cakes; this will keep them from drying out. Any time you can, use farm fresh chicken or duck eggs, I promise they make the pancakes that much better! I used to think whole grains in pancakes would make them dense like bricks. These cakes have completely proven me wrong and my family is addicted!
