Ricotta Orange Whole Wheat Pancakes

Pancakes are a breakfast favorite of mine, because who doesn’t like a tall stack of em’? These pancakes are fluffy and have a hint of orange in them. The ricotta adds a touch of creaminess to these! You can even freeze these in the freezer and pop them out when you want to have a delicious quick breakfast by popping them into the toaster!

IMG_5075-2Pasta Salad close up

Ricotta Orange Whole Wheat Pancakes

Ricotta Orange Whole Wheat Pancakes

These fluffy, zesty, and sweet pancakes are bursting with a delicate orange flavor and are perfect when topped with warm maple syrup and melted butter!

Ingredients

1/2 cups whole wheat flour

3 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 large egg

1 cup ricotta cheese

3/4 cup low-fat milk

1/2 cup orange juice

1/4 cup butter, melted

1/2 tsp grated orange zest

1/2 tsp vanilla extract

Pinch of salt

Maple syrup

Instructions

  1. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
  3. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  4. Heat a 12-inch nonstick frying pan/skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush on skillet evenly.
  5. Pour 1/4 cup batter onto 3 spots on frying pan/skillet. Let pancakes cook until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter. Top with more orange zest, a pat of butter, and drizzle of maple syrup. Enjoy!
http://kathrynskitchenblog.com/2015/06/ricotta-orange-whole-wheat-pancakes/

IMG_5073-2Pasta Salad close up
IMG_5077-2Pasta Salad close up

Fluffy Lemon Poppy Seed Pancakes

Pancakes are the definition of a hearty breakfast. They can be transformed into so many different ways…I had a ton of lemons in fridge and I wanted pancakes so I came up with this tasty treat. It’s hard to make pancakes during the week-day mornings so I suggest making extra and freezing these. In the morning just pop theses into a toaster and waahhh-laa! You get a perfect tasty pancake.

These are a bit different because they are not like your traditional buttermilk pancakes..they have a hint of lemon with a touch of poppy seeds. They almost resemble a moist buttery lemon poppy seed muffin….so good! The melted butter that’s added to the batter really gives these cakes an extra hint of deliciousness, so be sure not to skip out on that part. Top with fresh fruit, I found that raspberries compliment this perfectly. These are best when stacked high just how I like them so enjoy!
IMG_4970Pasta Salad close up

Lemon Poppy Seed Fluffy Pancakes

Yield: about 2 dozen small pancakes

Lemon Poppy Seed Fluffy Pancakes

Fluffy, lemon-yyyyyy, and light is what makes these pancakes extra special.

Ingredients

2 cups flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp granulated sugar

2 Tbsp fresh lemon zest

2 cups milk (I used low-fat milk)

2 large whole eggs

2 tsp pure vanilla extract

2 Tbsp fresh lemon juice

4 Tbsp butter (unsalted), melted

2 Tbsp poppy seeds

butter or cooking spray for frying pan

Maple syrup

Fresh Raspberries

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
  3. Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
  4. Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
  5. For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
  6. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)
http://kathrynskitchenblog.com/2015/05/fluffy-lemon-poppy-seed-pancakes/

 

IMG_4972Pasta Salad close up

IMG_4981Pasta Salad close up

 

Blueberry Oatmeal Pancakes

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I haven’t been to the grocery store in almost 2 weeks so I was running a little low on breakfast options this morning when I opened my refrigerator..One of my favorite fruits to eat almost every day are blueberries, so of course I had a pack of them, and only 1 egg so the first thing I thought was pancakes! I used whole wheat flour but if you prefer white flour you could use that instead. If you’re like me and like breakfast for dinner, this works out perfectly!

Yield: 2-4

Ingredients:
1/4 cup whole wheat flour
1/4 cup oatmeal
1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp baking powder
1/2 cup almond milk
1 egg; beaten
Pinch of salt
1 tsp cinnamon
1 Tbsp baking oil; such as vegetable oil or coconut oil
3/4 cup fresh blueberries
Maple syrup (optional)

Steps:
1. Heat a large frying pan or griddle on medium heat (I prefer using a large pan/griddle so it becomes easier to flip!).

2. In a large bowl, whisk flour, oats, honey, brown sugar, baking powder, almond milk, egg, salt, cinnamon, and oil. Whisk until well combined and until batter becomes smooth. With a spatula, fold in only a half a cup of berries. Pour batter onto lightly greased pan/griddle. Cook for 1-2 minutes or until bubbly. Flip pancakes, and continue cooking for another minutes of two. Top with honey and/or syrup and sprinkle with remaining berries. That’s it…Delicious and nutritious!