Monday, August 26, 2013

Lemon Ricotta Buckwheat Pancakes with Fresh Strawberries

I am back and happily married!!! Our wedding was completely magical and absolutely perfect in every way. I hired a yoga instructor to lead me and my bridesmaids through a vinyasa flow class the morning of the wedding, which set the tone for the entire day…calm and relaxed. No nerves only feelings of excitement, love and happiness. After the wedding, my husband (still feels new and exciting to say that word!) and I took a trip to Lake Tahoe for a few nights and then Napa for a few nights. It was the perfect combination of relaxation and adventure paired with beauty and fine-dining. I would love to push instant replay and do it all over again but I wouldn’t change one thing. It was like a dream come true. If you're interested in a sneak peek, pop over to the To Be Nourished Facebook page for a couple pictures from the wedding (and "like us" while you're there!). And so, with that said, I’m back and I’m ready to share a delicious new recipe with you.

During the weekend I like to spend a little more time in the kitchen creating a delicious breakfast. My husband doesn’t really eat fruit so I am somewhat limited to what I can whip up; however, I was able to get these on the table without any excuses or complaints. He just left the berries off :) These pancakes are light, fluffy, delicate and delicious! They are slightly sweet but could also be made savory by omitting the coconut sugar and adding in rosemary and thyme. If you go the savory route, perhaps top them with smoked salmon or lox.

¼ cup of whole-wheat all-purpose flour
½ cup of buckwheat flour
1 teaspoon of baking soda
Pinch of sea salt
4 tablespoons of coconut sugar (low on the glycemic index!)
1 cup of raw organic ricotta cheese
3 eggs, separated
Juice and zest from one lemon (save a little zest for garnish)
3 tablespoons of ghee or coconut oil
Fresh strawberries (sliced)

*Vanilla Greek yogurt or crème fraiche for serving - optional. You could also use cultured almond of coconut milk yogurt to keep them dairy free.

Mix the ricotta, lemon juice, half the zest, egg yolks (save the whites in a separate bowl for later) and half the ghee or coconut oil.

Gently stir the flour, baking soda and salt in a separate bowl and then slowly sift into the ricotta mixture.

Using an electric handheld mixer, whisk the egg whites until soft peaks form. Add the coconut sugar and whisk again until glossy and peaks are stiff and firm. Using a large spoon, slowly fold the white into the pancake batter. Do not over mix.

Heat a buttered or lightly oiled pan or griddle. Drop the batter onto the pan in large circles and cook for approximately two minutes per side of until fluffy and cooked through.

Serve with Greek yogurt, or crème fraiche and top with fresh strawberries (blackberries or blueberries would also be delicious!) and lemon zest. Enjoy!

Recipe adapted from The Perfect Start to your Day Cookbook