These whole wheat pancakes are big, fluffy and creamy thanks to the addition of Ricotta Cheese! Easy, healthy and packed with protein!
There’s dangerous things happening here today guys.
Dangerous things in the form of seemingly innocent, golden brown, soft and fluffy little circles of love and joy.
Just throw some unicorns into that mix and it would be the happiest sentence that your eyeballs ever read.
And how can something that I described so happily also be described as dangerous? I know you wonder these things.
Let me tell you.
As I was making these babies, I became enchanted by the light sizzle of the griddle as they cooked, and the smell of fresh pancake-u-lar goodness that wafted through my kitchen.
My stomach skipped a beat.
It’s like when your heart skips a beat….but for people that really like blueberry pancakes. You understand.
I can say with great confidence, that these were one of the HARDEST things EVER to photo shoot because of how ah-may-zing they smelled as I was leaning over them and SNAP SNAP SNAPPIN’ away.
Why, oh why, was there a camera between my mouth and these golden brown towers of yum-central?
Just to clarify, the camera wasn’t RIGHT between my mouth and the whole wheat pancakes, it was at eye ball level. I don’t take pictures with my mouth.
That would be weird.
FINALLY, the moment came…time to CHOW DOWN! I took the first bite and was so enamored with the bursts of blueberries and rich, creamy ricotta that I BIT MY TOUNGE.
Yep, these whole wheat pancakes are like those mermaid things (sirens?) that made pirates all captivated and then they drove their boat into rocks and died. Except the siren is a pancake and my tongue is the rock. My fate was also slightly less dramatic. Only slightly though.
Now, that we’ve got that DANGER FACTOR out of the way, let’s talk about these pancakes.
These are actually really special to me because my Auntie Lonnie used to make them for breakfast on “sleepover weekends.”
My Auntie Lonnie is an amazing baker you guys. I used to go over to her house, sleepover and then we would spend the entire day baking and eating these whole wheat pancakes. Seriously one of my fondest (and tastiest!) child hood memories.
HOW-EV-ER, I haven’t made them since because they do require a lot of butter. BUT THEN Pompeian challenged their #PantryInsiders to take the Olive Oil Pledge (Did you know that August is National Olive Oil Month?) and to swap olive oil for butter in a recipe. Clearly, I knew what recipe I needed to make the change.
And, you guys, they are BETTER than I even remember them to be. Hence the tounge-bitage fiasco.
Drop that bowl of cereal (it’ll be worth the mess) and dive face-first into a golden-brown stack of YES.
Pompeian is also encouraging you all to take the Pompeian Pledge! 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental redemption code! WOO HOO! They will also be giving away other movie prize packs throughout the month, so be sure you are following along on their facebook page!
This post is sponsored by Pompeian, but all opinions remain my own.
- 1 Cup White whole wheat flour 4.7 oz
- 1/4 Cup Granulated sugar
- 1/2 tsp Salt
- 1 Tbsp Baking powder
- 4 Eggs
- 1 Cup Reduced-fat Ricotta cheese
- 3 Tbsp Pompeian Olive Oil
- 1 Cup Blueberries fresh or frozen
- Spray a griddlewith cooking spray and heat to medium heat
- Mix the flour, sugar, salt and baking powder together into a large bowl. Set aside.
- In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
- Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.
- Drop the dough onto the heated griddle, using a scant 1/4 cup. Use your spoon to spread out slightly, but you want them nice and thick.
- Cook until golden brown and the edges begin to firm up, about 8-10 minutes. Flip and repeat.
- Top with ALL THE SYRUP and DEVOUR!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitness
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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