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Lemon Ricotta Pancakes

When you’re not feeling your workout so you go home and make pancakes 🥞 A mood. These Lemon Ricotta Pancakes with Blueberry Compote are seriously impressive and you really don’t have to tell anyone you used pancake mix bc @birchbenders literally tastes better than homemade 😋 Their Paleo mix is my fav because it has super simple and clean ingredients. You just add water and you’ve got yourself delicious, fluffy, HEALTHY pancakes! Available online at @birchbenders & @amazon. Here’s how I spiced them up 👇🏼

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Lemon Ricotta Pancakes

When you’re not feeling your workout so you go home and make pancakes 🥞 A mood. These Lemon Ricotta Pancakes with Blueberry Compote are seriously impressive and you really don’t have to tell anyone you used pancake mix bc @birchbenders literally tastes better than homemade 😋 Their Paleo mix is my fav because it has super simple and clean ingredients. You just add water and you’ve got yourself delicious, fluffy, HEALTHY pancakes! Available online at @birchbenders & @amazon. Here’s how I spiced them up 👇🏼

Brocc Your Body

AUTHOR: bybodyadm

Lemon Ricotta Pancakes

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Ingredients

Pancakes

1 1/2 cups pancake mix
1 1/2 cups water
2 tbsp ricotta cheese
1/2 lemon

Blueberry Compote

1/2 cup blueberries
1/4 cup maple syrup
1/2 lemon
1/4 cup water
2 tbsp monk fruit sugar (coconut or regular sugar works too)
1/2 tsp tapioca flour (optional)

Instructions

Pancakes

Make your pancake batter according to the packager. Add in ricotta cheese and juice and zest from a lemon. Cook over medium heat on a lightly greased skillet.
Flip once and serve with blueberry compote and maple syrup.

Blueberry Compote

For the compote, I just simmered blueberries, maple syrup, juice from lemon, water, and monk fruit sugar. Simmer for about 20 minutes.
Option to add tapioca flour to thicken it up a bit if you’d like (this will make it more of a jam consistency).

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