Ricotta Lemon and Blueberry Pancakes 

  These are so easy! Start with your favorite pancake batter. I used Martha Stewart’s Pancake Recipe for my base and added some yummy ingredients. I also subbed in all organic for what her recipe called for and used soy milk instead of normal milk (almond milk will also work). 


  • 1 batch of pancake batter, prepared
  • 1/4 cup ricotta cheese
  • Zest from 1 large lemon
  • Juice from half a lemon
  • 2 cups blueberries
  • 1 Tbsp. local honey 


Starting with the prepared pancake batter  add the ricotta, lemon zest, lemon juice, and honey. Stir ingredients until well combined then add blueberries and mix gently. 

Using a paper towel grease the skillet and heat to medium. Pour batter into desired sized cakes and flip once they begin to bubble. You may have to regrease a few times throughout cooking. Top with syrup/honey, more blueberries, and any other toppings! 


Enjoy with some fresh squeezed grapefruit juice! 

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