Chocolate Ricotta Pancakes

Make this sweet, light, gourmet take on the breakfast classic.

Chocolate Ricotta Pancakes
 William / Susan Brinson

When you’re in the mood for pancakes, put aside the Bisquick and make your own batter. Better yet, go a step further and whip up some chocolate ricotta stacks. 

It’s not nearly as hard as it sounds, thanks to the unassuming hero of your kitchen: the blender.

We recommend using organic berries, if possible; they’re tastier than conventionally raised berries and have fewer contaminants (like pesticides).

Nutrition info per serving: 248 calories, 10g protein, 33g carbs, 10g fat

Prep time

15 min.

Cook time

5 min.

  • 1 cup light ricotta cheese
  • 1⁄2 cup milk
  • 1 large egg
  • 1 cup rolled oats
  • 1⁄4 cup unsweetened cocoa powder
  • Zest of 1 orange
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp salt
  • 1 tbsp butter or oil
  • 11⁄2 cups strawberries
  • 2 tbsp pure maple syrup
  • 2 tsp fresh lemon juice

Place all ingredients except butter, strawberries, maple syrup, and lemon juice in a blender; blend until smooth.

 

Heat a skillet over medium heat and add butter. Pour 1⁄4 cup batter for each pancake and cook for 2 minutes. Flip and cook another minute. Keep prepared pancakes warm in a 200°F oven.

Blend strawberries, maple syrup, and lemon juice until smooth. Warm in microwave and serve on top of pancakes.