This is a sponsored post written by me on behalf of Nature Nate's 100% Pure, Raw & Unfiltered Honey. All opinions are 100% mine.
Any honey lovers out there? Yeah, us too. We tend to stick to raw honey to avoid processed sugars - I'm also convinced it tastes better. It's one of those versatile ingredients you can use for anything and everything. Marinades, baking, drinks - you name it. While raw honey is sweeter than processed sugar it also contains several B vitamins, as well as vitamin A, D, E, K and other antioxidants. It's a great (and easy) alternative for refined sugars in recipes without the dreaded sugar crash because of the low glycemic levels. Who doesn't love the perk of vitamins and using less to get more?

 Find Nature Nate's at a grocery store near you. 

With summer around the corner I got to thinking about what I could create that would be a refreshing and satisfying breakfast for those fun days in the sun. When Nature Nate's asked me to create a summer recipe using one of my favorite ingredients, you better believe I said yes. So I got to thinking what I wanted to create for the blossoming season. What goes well with honey? Lemon, check! Pancakes, check! Enter: the idea for Lemon Ricotta Pancakes.
 If anyone has been to Sarabeth's you know their famous Lemon Ricotta Pancakes are worth every single calorie. It's just the right amount of lemon and fluffy pancake goodness. You can barely finish a stack without adjusting your belt and I have been craving them for a couple of months now.  Thus, it become the inspiration for my breakfast recipe. 


I started with the basics: fresh lemons, ricotta cheese, flour and HONEY. Combined them with a little culinary magic, and VOILA! pancakes that will make you never want to leave the house for breakfast ever again! Not only do they melt in your mouth, they're ridiculously easy to recreate and without all the refined sugar. That makes them less of a guilty pleasure, no? I think so...


Entertaining in the future? Wow the crowd with these, they do not disappoint. I believe the words out of the boys' mouths were "are there more?"


Lemon Ricotta Pancakes (sweetened with Honey) with Lemon Blueberry Compote


Pancakes


1 Cup Ricotta Cheese (I used whole milk)


3 Tbsp. Raw Honey  (I used Nature Nate's honey)


1/2 Cup Of Flour


2 Tbsp. Butter (melted)


1 Tsp. Baking Powder


2 Tsp. Vanilla Extract


Zest of One Lemon


3 Eggs




*Additional butter for cooking. I highly suggest you use butter as opposed to cooking spray for making the pancakes on the griddle. 




Compote


2.5 Cups Fresh Or Frozen Blueberries 


1/4 C Nature Nate's Honey


2 Tsp. Lemon Juice


1 Tsp. Lemon Zest (optional)




For the pancakes: In a medium sized mixing bowl combine ricotta, honey, flour, baking powder, vanilla, and eggs. 




Stir in melted butter and lemon zest. 




Set aside. 




In a griddle heat a butter until pan is lightly greased (about a 1/4 TBSP.)




Next with a 1/4 cup measuring cup scoop batter and lightly add to the griddle. 




Cook for 1-2 minutes each side or until lightly brown. The pancakes will be a little moist because of the cheese but not look runny or wet. 




For the compote: In a medium sized saucepan combine blueberries and honey. Bring to a medium-high heat. Stir until honey and blueberries are no longer sticking to each other. 




Reduce to simmer, add lemon juice and zest. 




Drizzle over warm pancakes. 




Check out some of my favorite honey sweetened posts here, here and here..


 Find Nature Nate's at a grocery store near you. 

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