Lemon Ricotta Pancakes
These might be the easiest and most indulgent tasting pancakes you have ever made! They are whipped up using the Birch Benders Paleo Mix which makes these pancakes gluten free yet they are still so fluffy! And I know during these busy holiday times we are all looking for quick recipes that require minimum ingredients and can please everyone! This is definitely one of those recipes.
When you take the delicious pancakes mix and add in baked lemon ricotta, lemon extract, and chia seeds, you get an amazing pancake that can only be made better by topping it with delicious blueberries!! And if you're feeling fancy add some whipped cream too 
I was really amazed by how delicious these came out and I cant wait to experiment with more flavor combinations.
Also I'm pretty sure this lemon ricotta is a limited time item from Trader Joes so stock up if you live near one!
Check out more recipes and breakfast ideas on my blog www.sweetescapekitchen.com
This is the specific mix I used. If you can't find it I think this recipe would still work if you follow the dry/wet ingredient ratio of your mix for the amount that will make around 6 pancakes. However, I have not tried other mixes.
I like to make two medium size pancakes at a time on a non-stick pan.
Pancakes will be nice and fluffly!
Top with your blueberry sauce or fruit of choice, and sweetener. I make my blueberry sauce by simple microwaving frozen blueberries for 1 -2 minutes. If making a larger batch you can also make them in a pot on the stovetop.
Lemon Ricotta Pancakes
Recipe details
- 6 pancakes
- Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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