Coconut Ricotta Pancakes
I love pancakes for breakfast topped with fresh fruit and a drizzle of pure maple syrup, can’t beat the pure maple syrup, in my world. I look back sometimes and wonder how I ever managed to eat the “maple syrup” that has everything in it except for actual maple syrup, well I guess it has a small percentage of actual maple syrup, but how it even qualifies as being named maple syrup after all the sugar and artificial ingredients are added is beyond me. I live in Canada so the many different brands of quality & terrific maple syrup is in abundance, and the prices are reasonable. I would recommend pure maple syrup always, and for an added bonus it’s a great alternative to naturally sweetening certain baked or cooked foods instead of using regular sugar.
I actually made these pancake one night for dinner, cause every once in a while we love to have breakfast for dinner, it’s a great way to make a decent dinner when you are pressed for time, whip up a few scrambled eggs, and a side of fresh fruit and you got yourself a pretty fantastic dinner if you ask me……..oh and the kids will be jumping to get into their seats at the table guaranteed.
The Ricotta cheese and sweet cinnamon, make these pancakes rich and fluffy, making them literally addictive, and with the combination of toasted coconut, and lemon zest for a crunchy topping, its a combination of flavours that will be hard to resist.
If you love good traditional wholesome pancakes, ricotta, cinnamon, toasted coconut, and citrus lemon zest, you are going to have to give these pancakes a try, I sure hope that you do, let me know what you think, and most of all enjoy.
- 1 cup organic white flour
- ½ cup organic whole wheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. sea salt
- ½ cup light smooth ricotta cheese
- ½ cup unsweetened coconut divided
- 2 eggs
- 1-1/2 cup rice milk
- 1-1/2 tbsp.Xyla sugar (tastes and acts the same as regular sugar, but it is diabetic friendly)
- ½ tsp. pure vanilla
- 2 tbsp diary/lactose free butter spread (becel and earth balance both carry lactose/dairy free products) If you don’t have an intolerance to lactose or dairy you can use unsalted butter.
- ⅓ cup organic sugar or Xyla sugar by Xylitol ( it tastes, cooks and bakes like regular sugar, its low calories, low carb and diabetic friendly, and you can use it in equal amounts so 1 tsp. of regular sugar is the same as 1 tsp. of Xyla sugar.)
- ⅓ cup unsweetened coconut
- ½ tsp. cinnamon
- ¼ tsp. ground nutmeg
- zest from 2 lemons
- In a bowl combine white and whole wheat flour, add baking powder, baking soda, and sea salt, whisk to combine set aside.
- In another bowl whisk eggs, add rice milk, Xyla sugar, cinnamon, nutmeg, and unsweetened coconut, whisk till well blended, than add in ricotta, melted butter, and vanilla give it another stir and add flour blend till well combined.
- In a dish combine lemon zest, sugar, cinnamon, nutmeg, and toasted unsweetened coconut, this will be the topping for your pancakes. Make sure to toast the coconut prior to mixing these ingredients together.
- You can toast unsweetened coconut in a pan sprayed with a non stick cooking spray on medium heat for about 5 minutes, stirring frequently so it doesn’t burn and it toasts evenly, allow to cool before combining with other ingredients.
- Spray a non stick griddle pan with a low-fat cooking spray, heat up pan on medium heat, using a number 16 scoop pour batter onto pan leaving room for the pancakes to spread out. Cook for 3-4 minutes till batter on top starts to bubble, flip over the bottom should be a nice golden brown colour, cook other side for anther 2 minutes till golden brown in colour and fully cooked.
- Re-peat till you finish the batter
- Place pancakes on a plate sprinkle tops with lemon and coconut mixture, add a tbsp. of pure maple syrup and enjoy.