Lemon Poppy Seed Ricotta Pancakes

I recently saw Lemon Poppy Seed Ricotta Pancakes on a brunch menu and knew I had to try them out. These are the perfect alternative to regular ‘cakes – plus, if you make them for guests, they will definitely be impressed. Aren’t they pretty?!

15 ounces low fat ricotta

1 tablespoon truvia

2 large eggs

zest of 2 lemons

juice from 1 lemon

1 teaspoon vanilla extract

2/3 cup whole wheat pastry flour

1 teaspoon poppy seeds

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Add ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vanilla extract to a bowl. Whisk until combined. Add flour and fold it in. Then, mix in the poppy seeds.

Now you can start cooking!  Heat a nonstick pan over medium heat.

Add about 1/4 cup of batter to the pan once it gets hot.

Cook until browned.  It will be about 4 or 5 minutes per side.

Transfer to a plate, while you cook up the rest. And then… you get this lovely plate…

Drizzle syrup over the top…

And you are ready to eat!

Serve with a cup of coffee!