Pancakes…
Perfect for breakfast! Perfect for lunch and dinner too!
Lemon Ricotta Poppy Seed Pancakes is one of our family favorites.
In celebration of Knott’s Berry Farm’s Boysenberry Festival we’ve added a delicious boysenberry sauce to take these babies to a different level. This recipe is made to impress!
Ingredients:
Boysenberry Sauce
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons arrowroot powder (or corn starch)
- 1 can (15 ounces) Knott’s Boysenberries drained – SAVE 2 tablespoons juice for later.
- 1 cup fresh blueberries
- 1/4 cup organic sugar
- 2 tablespoons boysenberry juice
- 1/4 teaspoon sea salt
Lemon Ricotta Poppy Seed Pancakes
- 1 1/4 cups organic flour
- 3 tablespoons organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup ricotta cheese
- 3 egg substitutes (aquafaba, flax, etc.)
- 1/2 cup fresh lemon juice
- 1 tablespoon melted coconut oil
- 1/2 tablespoon poppy seeds
Directions:
First… the Boysenberry Sauce.
- In a small bowl, stir together lemon juice with arrowroot powder. Mix until smooth and set aside for a bit.
- In a medium saucepan, combine Knott’s Boysenberries drained, fresh blueberries, sugar, boysenberry juice and salt.
- Bring berry mixture to a boil over a high heat. Let boil 1 minute than reduce and simmer while adding lemon juice/arrowroot mixture.
- Simmer Boysenberry sauce until thickened which should take about 5 minutes.
Pancakes… while the berry sauce is cooking…
- Whisk together flour, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl whisk together ricotta cheese, egg substitutes, lemon juice and melted coconut oil.
- Fold the wet ingredients in with the dry and mix it up a bit.
- Now stir in the poppy seeds.
- Heat your griddle over medium-high heat and smear a little coconut oil on it to prevent your pancakes from sticking.
- Drop the batter by 1/3 cup portions onto the griddle and cook on the first side until bubbles form..
- Flip those pancakes and cook another 2-3 minutes.
- Remember to grease your griddle before cooking another batch of pancakes.
- Serve with warm Boysenberry Sauce.
Enjoy!
- Boysenberry Sauce
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons arrowroot powder (or corn starch)
- 1 can (15 ounces) Knott’s Boysenberries drained – SAVE 2 tablespoons juice for later.
- 1 cup fresh blueberries
- 1/4 cup organic sugar
- 2 tablespoons boysenberry juice
- 1/4 teaspoon sea salt
- Lemon Ricotta Poppy Seed Pancakes
- 1 1/4 cups organic flour
- 3 tablespoons organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup ricotta cheese
- 3 egg substitutes (aquafaba, flax, etc.)
- 1/2 cup fresh lemon juice
- 1 tablespoon melted coconut oil
- 1/2 tablespoon poppy seeds
- First… the Boysenberry Sauce.
- In a small bowl, stir together lemon juice with arrowroot powder. Mix until smooth and set aside for a bit.
- In a medium saucepan, combine Knott’s Boysenberries drained, fresh blueberries, sugar, boysenberry juice and salt.
- Bring berry mixture to a boil over a high heat. Let boil 1 minute than reduce and simmer while adding lemon juice/arrowroot mixture.
- Simmer Boysenberry sauce until thickened which should take about 5 minutes.
- Pancakes… while the berry sauce is cooking…
- Whisk together flour, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl whisk together ricotta cheese, egg substitutes, lemon juice and melted coconut oil.
- Fold the wet ingredients in with the dry and mix it up a bit.
- Now stir in the poppy seeds.
- Heat your griddle over medium-high heat and smear a little coconut oil on it to prevent your pancakes from sticking.
- Drop the batter by 1/3 cup portions onto the griddle and cook on the first side until bubbles form..
- Flip those pancakes and cook another 2-3 minutes.
- Remember to grease your griddle before cooking another batch of pancakes.
- Serve with warm Boysenberry Sauce.
You’ll also love these Boysenberry Recipes from our fellow Knott’s Berry Bloggers!
Simple Knott’s Boysenberry Broccoli Salad from Catheryn at Cleverly Catheryn
Boysenberry Cocktail from Pattie at Living Mi Vida Loca
Boysenberry Ice Cream Recipe from Melanie at Clementine County
Boysenberry Dinner from Melodi at Family Review Guide
Boysenberry Coffee Shake from David at The Single Dad’s Guide to Life
Boysenberry Shortcake from Melanie at Clementine County
We’re honored to be part of the Knott’s Berry Farm #BerryBloggers Ambassador program. This recipe is part of our partnership with Knott’s Berry Farm.
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