Start you day off right with these healthy, light and fluffy Lemon Ricotta Blueberry Pancakes. They’re bursting with flavor!
Today I’m excited to review Dr. Sonali Ruder’s latest book, The Natural Pregnancy Cookbook; The Complete Guide to Eating Healthy During Pregnancy — Naturally.
No, I’m not expecting. I have two beautiful teen age daughters and several grown nieces and nephews to dote over (not to mention a great nephew and another great niece or nephew on the way!).
However, eating healthy is not just for those that are pregnant. In fact, I’ve been trying to eat a bit healthier myself so when Sonali asked if she could include two of my recipes in the book, I was more than happy to oblige and couldn’t wait to see the recipes she included.
Since breakfast is the most important meal of the day and sets the tone for how you eat the rest of the day, I decided to make the Lemon Ricotta Blueberry Pancakes to share with you today.
Before I share the recipe for these FANTASTIC pancakes, let me tell you a little bit about the book. First, you may know Dr. Sonali Ruder instead as The Foodie Physician; a board certified ER physician and culinary school graduate.
She shares healthy recipes with her readers and believes in eating in moderation and staying active. The Natural Pregnancy Cookbook ensures that both you and your baby get the nutrition you need, while still enjoying everything you eat.
Physician, chef, and mother Dr. Sonali Ruder takes the guesswork out of planning a healthy diet and presents over 125 delicious, nutritious recipes to suit any taste or palate. It is the perfect resource for expectant mothers.
The book helps to make certain that your body has everything it needs during the many changes that accompany pregnancy and also includes a wealth of information on eating while pregnant—from managing morning sickness and mid-day cravings, to knowing how much food is enough for you and your baby.
For any expectant mother looking to manage their cravings, keep control of their diet and have fun doing it, The Natural Pregnancy Cookbook is your reliable resource each step of the way.
Making informed, educated decisions about what you eat during your pregnancy is essential to ensuring your baby is born happy and healthy.
The Natural Pregnancy Cookbook features a variety of tasty, healthy recipes including:
- Cauliflower Cheesy Bread
- Baby Bump Banana Flax Bread
- Spaghetti Squash Lasagna
- Refrigerator Dill Pickles
- Summer Zucchini and Corn Frittata
- Banana Nut Health Shake
- Mediterranean Shrimp Pasta
- Grilled Skirt Steak with Chimichurri Sauce
And now, let’s get to these scrumptious Lemon Ricotta Blueberry Pancakes!
How do you make Lemon Ricotta Blueberry Pancakes?
For this recipe you’ll need white whole wheat flour, all purpose flour, baking soda, Kosher salt, eggs, buttermilk, granulated sugar, lemon juice and zest, Ricotta cheese and blueberries.
Combine the two flours, baking soda and salt in a small bowl. In a separate larger bowl, whisk the egg yolks, buttermilk, sugar, lemon juice, lemon zest and ricotta cheese together until smooth.
Beat the egg whites in a separate bowl with an electric mixer until soft peaks form. Stir the dry ingredients into the wet ingredients until combined; then fold in the egg whites.
Heat a large nonstick pan or griddle over medium heat and coat with cooking spray. Spoon the batter onto the pan using a 1/4 cup measure and scatter some blueberries on top.
Cook 2-3 minutes on each side; turning when they start to bubble around the edges. These Lemon Ricotta Blueberry Pancakes are bursting with light, lemony flavor and supply you with whole grains, calcium, folate and fiber; which helps fill you up and keep you going.
I was able to make them from start to finish in about 30 minutes so if you’re looking for a quick breakfast meal throughout the week, plan ahead and make these pancakes on the weekend; then wrap tightly into individual servings and freeze until you’re ready to eat.
This recipe makes 6 servings and they are delicious! Trust me, you’ll want to eat them every day. I ate mine with maple syrup, but there is also a recipe in the book for Blueberry Maple Compote which would make these pancakes even better. ~Enjoy!
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Lemon Ricotta Blueberry Pancakes
Ingredients
- 3/4 cup white whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 2 large eggs, separated
- 1 1/4 cups reduced fat buttermilk
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoons lemon zest
- 1/2 cup Ricotta cheese
- 6 ounces blueberries
Instructions
- Combine the two flours, baking soda and salt in a small bowl.
- In a separate larger bowl, whisk the egg yolks, buttermilk, sugar, lemon juice, lemon zest and ricotta cheese together until smooth.
- Beat the egg whites in a separate bowl with an electric mixer until soft peaks form.
- Stir the dry ingredients into the wet ingredients until combined; then fold in the egg whites.
- Heat a large nonstick pan or griddle over medium heat and coat with cooking spray.
- Spoon the batter onto the pan using a 1/4 cup measure and scatter some blueberries on top. Cook 2-3 minutes on each side; turning when they start to bubble around the edges.
Notes
Nutrition
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what a beautiful book and recipe , I want to eat it right off my screen! Blueberries make everything good xoxo
Thank you Beverley and I agree. Sonali really did a great job on the book and I can’t wait to share it with my pregnant niece. xoxo
Wow, what a fabulous review- thank you!!! So glad you liked the book and the recipe! And your photos are beautiful! So glad to include your delicious recipes in the book as well! 🙂
I’m so glad you liked the review. It truly is a very comprehensive book with so many great tips and recipes. Best of luck with it’s success! 🙂
My daughter is expecting her first baby (our first grandchild) and is VERY conscious of what she is eating. I’d love to give this to her. I love following The Foodie Physician!!
Congratulations to you and your daughter Judy, how exciting! Good Luck!!!
Hello I am a mom of two little girls, who just found out we have #3 on the way! We are excited for our little surprise baby and want to make sure I can get him/her the best start we can!
Congratulations Shanda, how exciting! Good luck!
I bet my 5 year old super picky eater would eat these and it would be a huge win for me! I’ve been looking for ways to make healthier pancakes or for ideas on what to “hide” in them other than fruit.
I didn’t tell my youngest what was in them (she’s 13) as she generally likes either plain or chocolate chips, but she devoured these they’re so good! I hope your little one likes them!
this combination sounds amazing i have never thought of ricotta in pancakes but it sounds really good especially with the lemon pinning this for sure
I never thought about it either until Sonali (The Foodie Physician) shared it in this book. They were incredibly moist and filling! Thanks for stopping by and pinning Tabitha.
These pancakes look so good I just had to get the recipe.
Came back to look at some more of the recipe’s.