Lemon Ricotta Pancakes with Blueberry Sauce

Looking for a yummy, filling, protein-infused breakfast, that you can eat guilt free? This pancake recipe is just for you. Filled with protein, these fluffy pancakes will give you enough energy to have you running all morning! And instead of sticky sweet syrup, there is even a special blueberry sauce topping- much healthier, and tastier!

For the blueberry sauce you will need:

• 2 cups of blueberries
• 1/4 cup of water
• 1/4 cup of sugar
• 2 tbsp of lemon juice
• 1-1/2 tsp of cornstarch

To make sauce, combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to a simmer, uncovered, for about two minutes, until some of the blueberries begin to burst.
Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.

For the pancakes you will need:

• 1/3 cup of oat bran
• 1/4 cup of sugar
• 2 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1 cup of ricotta cheese
• 1/3 cup of 1% milk
• 1/4 cup of lemon juice
• 2 eggs
• 2 tbsp of melted butter
• 2 tsp of grated lemon zest
• 1 tsp of vanilla 

Prep:

1. Combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl. Mix well. 
2. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla. 

3. Add wet ingredients to dry ingredients and stir just until well mixed. Batter will be thick. Once mixed, immediately put on the griddle/pan.

4. Spoon batter by  onto preheated griddle that has been lightly coated with cooking spray. Gently spread batter to about five-inch diameter. Cook for about 1 to 2 minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them. Serve hot, topped with blueberry sauce.

Serves for eight.