Tuesday, August 21, 2012

Lemon Blueberry Ricotta Pancakes

Saturday mornings are always a good time in the Toombs’ house. Not only does it mean that I don’t have to set my 5:15AM alarm to get to the gym before work, but I can also change up my breakfast choices since I have more time. During the work week, I am a creature of habit and typically eat protein oats, but on the weekends I like a little variation.

In order to keep Kyle fueling strong for his rugby game last weekend, I made Lemon Blueberry Ricotta Pancakes. These pancakes have a powerful combination of whole grains, healthy fat, and protein which are key to make sure you do not get hungry one hour later and to give your body the macro nutrients it needs to properly function.

Our natural habit is to douse pancakes in syrup, but remember syrup can pack on a lot of unnecessary calories and sugars. In order to avoid this, purchase either the light or sugar free brands and stick to 2 T. I prefer to skip the syrup since the pancakes are naturally sweet from the lemon juice and berries. Just put some berries on top, and you are good to go. Which ever way you decide to eat them, you are still fueling your body to perform at the next level.

Stay tuned for my Saturday morning breakfast ideas to keep your body fueling strong for your Saturday activities.

Note: I don't recommend eating as many pancakes as I have in the picture. Stick to two.
                                                Lemon Blueberry Ricotta Pancakes
                                                                    serves 4
1 1/4 C Whole Wheat All Purpose Flour
3 T White Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 C Low-Fat Ricotta Cheese
1 Egg
2 Egg Whites
Lemon Zest of 3 Lemons
1/2 C Fresh Lemon Juice
1 T Canola Oil
1/4 tsp Vanilla
1/4 C Skim Milk
1 C Blueberries

Get Cookin'
 1. In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix together the eggs. Add ricotta, lemon zest, lemon juice, canola oil, vanilla, and milk.
3. Slowly mix in the wet ingredients into your flour mixture. Whisk the batter until the it is well mixed.
4. Slowly fold in the blueberries. Folding in the berries will keep them from breaking up and making your batter blue.
5. Heat a griddle pan. With a 1/4 measuring cup, scoop batter onto the pan and let cook for 3-4 minutes on each side. (Note: Once the top of the pancake starts to bubble, it is time to flip)
6. Continue cooking the pancakes until all of the batter is gone, and then it is time for you to start fueling strong.

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