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.

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