The weekends are big in our household. It is a day for our family to reconnect and come together for a meal, since, unless it’s wrestling season, or my fireman isn’t protecting our town from fires, we are home lingering. Breakfasts become a big deal to us, and my kidlets look forward to waking up to the smells and tastes coming from the kitchen.
Pancakes are a treat in our house, as we tend to gravitate more towards, eggs in many forms, bacon, sausage, and my Spiced French Toast,
Since I have been low carb or mostly carb-free, I have found that I can still have pancakes if I make them low carb, and add in some protein. These ricotta pancakes are so light, I use my new best weapon in the kitchen, almond flour, and my Homemade Italian Style Ricotta Cheese.
These ingredients ensure that I am keeping these light, and they stay moist and delicious. They are perfect served with the Mixed Berry Compote. I use frozen fresh mixed berries, a tiny bit of sugar, lemon zest to make this fresh and a change from maple syrup. Serve these with some turkey bacon or turkey sausage and you have the perfect Lazy Day Ricotta Pancakes you will ever taste! They are so good!
This couldn’t be easier. Add the 1 1/2 cups of frozen mixed berries, sugar, honey and the zest of one lemon. Let simmer for 15 minutes. Remove from burner and place a lid on it to keep it warm.
You can serve it like this or mash it lightly and serve over the top of pancakes. Place extras in a bowl to allow the family to spoon extra over their pancakes.
Lazy Day Ricotta Pancakes with Mixed Berry Compote
A healthy and delicious way to have pancakes that are light, fluffy and so delicious!
- You can use fresh berries or a mix of any you desire.
For the Mixed Berry Compote
- 1 1/2 cups of frozen mixed berries or the berries of your choice
- 2 tbsp. of sugar
- 1 tbsp. of honey
- zest of one lemon
For the Ricotta Pancakes
- 1 cup of almond flour
- 3 tbsp. of whole grain pancake mix dry or any complete commercial brand
- 1 tbsp. of sugar
- 2 whole eggs separated
- 1/2 cup of fresh ricotta homemade or commercial brand, drained if it is runny
- 1 tsp. of vanilla
- zest of one orange
- 1 tsp. of baking powder
- pinch of Kosher salt
- 3/4 cup of milk
- Butter for the griddle and pancakes
For the Compote
- Mix all of the ingredients together, in a saucepan. Simmer on low for 15 minutes, to thicken slightly and let fruit get soft. Mash lightly with a wooden spoon, leaving some fruit in tact. Spoon over pancakes dripping with butter, use with or in place of maple syrup!
For the Ricotta Pancakes
- In a large bowl, mix the almond flour, pancake mix, baking powder, sugar, and pinch of salt. Blend well. Add in orange zest, vanilla, and egg yolks, mix well to incorporate. Add in milk, and mix to combine.
- In a separate bowl, add egg whites, with a wire whisk, or hand egg beater, (the old fashioned kind if you have, beat egg whites until they are foamy. You can whip egg whites to a meringue consistency, I prefer this method.
- Incorporate egg whites into the batter, mix well. Set aside to heat griddle.
- Heat griddle or skillet over medium heat, pour pancakes out on griddle, and cook as you would regular pancakes, About 2-3 minutes depending per side. Don’t use too high of a heat as the butter and your pancakes will burn. Keep warm by placing in a lightly warmed oven, I turn mine to 250 ° until it comes to temp. Then turn off oven. I place pancakes on a plate cover and keep in oven to warm until all are cooked and serve them when everyone is ready to eat! Which is usually the minute they smell the sausage and pancake aroma wafting through the house.
- Top pancakes with butter, spoon over warmed compote, and devour!