Ahhhh…..breakfast, couldn’t live without it! There are pancakes, but then there are melt-in-your-mouth goodness. The absolute perfect couple combination of bright, refreshing lemon zest and the light and fluffy ricotta. While the ricotta adds richness, the egg white create a light and airy feel, and the lemon adds a fresh flavor to this lovely dish. One Sunday morning, i decided to make pancakes for the family, but not just ordinary pancakes. I always love to experiment in the kitchen. I had flipped through a book i recently purchased for inspiration and thought I would try the lemon-ricotta route. I kept with the basic utilization of ingredients, but with a slight variation of the flour mixture, the coconut palm sugar and the compote. Instead of raspberries, which aren’t in season now, i used fresh in season orange slices, the zest, strawberries and dried organically grown cranberries for the compote. Although it looked like many steps, in the end it came together quite nicely. The end result was heavenly. It’s always a plus when the children enjoy it as much as you do. A definite two thumbs up with the whole family.

 

We all know the cheese provides a great source of protein and calcium. The protein in this food group can slow down the absorption of carbohydrates eaten at the same meal, therefore balancing blood sugar levels while improving mood too. The calcium content keeps teeth and bones strong while reducing and protecting against osteoporosis. It provides additional nutrients like zinc and biotin. A great alternative for PMS symptoms for women.  Ricotta is a good source of selenium, an antioxidant, that can prevent arthritis . This type of cheese can be part of a healthy diet when using in moderation and choosing reduced fat varieties.

 

 

 

 

Serves: 4

 

INGREDIENTS:

2 fresh oranges

8 ounce fresh organic strawberries

1/3 cup pure maple syrup

3/4 cup ricotta cheese

1/4 cup coconut flour

1/4 cup all purpose flour

3 free range organic eggs, large and separated at room temp.

2 tbsp coconut palm sugar

2 tbsp unsalted organic butter

1 fresh lemon, zest

olive oil, for cooking

 

INSTRUCTIONS:

In a small saucepan, over medium heat, combine the sliced oranges, strawberries and maple syrup together; stirring occasionally. Cook for about 3 minutes or just until the berries release some juices. Set aside and keep warm.

In a medium bowl, whisk together the ricotta, flour, egg yolks, sugar, melted butter and lemon zest. In a separate bowl, using a hand mixer on high speed, beat the egg whites until you reach soft peaks. Then scoop the whites into the batter, folding them in (making circular motions) evenly, with a wooden spoon.

Place the griddle over medium heat until hot. Lightly oil the griddle. For the pancake, pour about 1.4 cup of the batter onto the griddle; cook until bubbles form on the surface top. Flip the pancake and cook until the other side is golden in color; about another minute more. You transfer the pancakes onto a baking sheet and warm in the oven, or serve immediately. Repeat with the rest of the batter.

Pour the citrus berry compote into a serving bowl. Serve with hot pancakes, with compote on the side.

Enjoy!

 

NUTRITIONAL VALUE: Calories 304; Total Fat 113g; Cholesterol 112mg; Sodium 100mg; Potassium 413; Total Carbohydrates 40g; Dietary Fiber 6.8g; Sugars 24g; Protein 12.3g; vitamin A 11%; calcium 24%; vitamin C 137% and iron 9%. Although may be high in sugar and cholesterol(may omit or replace), it’s low in sodium, high in manganese and selenium, and very high in in vitamin C types of dish.

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