Fluffy Whole Grain Lemon Poppy Seed Ricotta Pancakes Recipe
Serves: Makes 8 4-5 inch pancakes
  • 1 cup flour (e.g. whole wheat pastry, whole spelt or a blend of GF flours)
  • ¼ teaspoon fine sea salt
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • zest of 1 medium lemon
  • 1 Tablespoon poppy seeds
  • 1 cup whole milk ricotta
  • ¾ cup buttermilk*
  • 2 large eggs, separated
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup, Grade A or Grade B
  • coconut oil for brushing the griddle
  • maple syrup or fresh blueberry sauce for serving
  1. Preheat a griddle to 375 degrees or medium heat.
  2. Combine the flour, salt, baking powder, baking soda, lemon zest and poppy seeds in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the ricotta, buttermilk, egg yolks, vanilla, and maple syrup.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Stir in the egg whites. They do not need to be beaten.
  6. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 350 degrees.
  7. Serve with maple syrup or fresh blueberry sauce.
*No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk or a non-dairy milk; or kefir; or 1 Tbs. lemon juice or apple cider vinegar + ¾ cup any kind of milk.
Recipe by Pamela Salzman at https://pamelasalzman.com/fluffy-whole-grain-lemon-poppy-seed-ricotta-pancakes-recipe/