Pancakes are made once or twice a week in my house. My whole family is crazy for them and I am have even taught my kids how to cook their own. Many a morning I have to leave early for work, so I’ll make pancake batter the night before and pull it out in the morning before I go. The kids know how to grease the griddle with coconut oil, sprinkle the pancakes with blueberries and flip when ready.
These ricotta pancakes came about when I had extra ricotta after a pizza night. Being totally honest, I am not a huge fan of pasteurized cow dairy and I do try and limit it with my family. Dairy is a bit inflammatory, somewhat hard to digest and full of hormones. So we eat it sparingly. But I have to admit, ricotta pancakes are delicious. They’re everything I want a pancake to be — light, fluffy, but still hearty. These are much higher in protein than a “normal” pancake and I love getting protein into the kids in the morning! Add some lemon zest and poppy seeds for fun and smother them in fresh blueberry sauce and I am in heaven.