Lemon Ricotta Pancakes with Blueberry Sauce

One of the great delights of my week at Mountain Trek’s Health and Fitness Retreat was the focus on nutrition and wellness, resulting in a variety of delicious spa cuisine meals.

In addition to learning 10 principles for increasing vitality through better eating habits, I came away with several recipes to try out at home (as seen here). Here’s one of my favorites:

Lemon Ricotta Pancakes with Blueberry Sauce

1 –  1/4 c. spelt (non-wheat) flour
1 – 1/2 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1 – 1/2 Tbs. lemon zest
1 – 1/4 c. milk
1 c. ricotta cheese
1 – 1/2 tsp. oil
3/4 tsp. vanilla
1 – 1/2 tsp. agave
3 egg whites – beaten until stiff peaks form

Mix together dry ingredients.
Mix together wet ingredients with agave and lemon zest. Fold wet into dry ingredients, then gently fold in stiff egg whites.
Bake on preheated griddle until browned on both sides.
Serve with blueberry sauce, and garnish with fresh fruit.

Blueberry Sauce

1/2 c. frozen blueberries
1/4 c. cold water
3/4 Tbs. cornstarch
1 Tbs. lemon juice
1 tsp. lemon zest

Simmer blueberries, water, lemon juice and zest together until thickened.

For more delicious recipes, be sure and check out Wanderfood Wednesday!

What about you, Wanderboomers? Share one of your favorite spa cuisine recipes here.

8 comments