Whole Grain Pancakes with Fresh Fig and Ricotta Cheese
Savor the perfect blend of wholesome goodness and sweet indulgence with these whole grain pancakes topped with luscious fresh figs and creamy ricotta cheese.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet
- Spatula
Ingredients
- 1 1/2 cups whole grain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup milk
- 1 egg large
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp olive oil plus extra for greasing
- 8 fresh figs quartered
- 1 cup ricotta cheese
- 1/4 cup chopped walnuts optional
Instructions
- In a large mixing bowl, whisk together the whole grain flour, baking powder, salt, and cinnamon.
- In a separate bowl, beat the egg and then mix in the milk, honey, vanilla extract, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- Heat a non-stick skillet over medium heat and brush with a little olive oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook until golden brown on both sides.
- While pancakes are cooking, prepare the fig topping by gently tossing the quartered fresh figs with a drizzle of honey, if desired.
- Serve the warm pancakes with a dollop of ricotta cheese, the fresh fig topping, and a sprinkle of chopped walnuts if using.
Notes
For a vegan alternative, substitute the egg with a flax egg, use almond milk, and a dairy-free ricotta cheese substitute.
These pancakes can be made ahead and reheated for a quick and nutritious breakfast option.
The natural sweetness of figs pairs beautifully with the creamy ricotta, but you can also drizzle with additional honey or maple syrup if a sweeter taste is desired.