SUMMER BREAKFAST! I mean, what is better in the warm-weather, juicy peach-eating months than a stone fruit and cream combo on your breakfast plate? Paired with Lemon-Ricotta pancakes? We've officially died and gone to heaven!
2 peaches, pitted and sliced
3 plums, pitted and sliced
4-6 nectarines, pitted and sliced
Maple Vanilla Mascarpone
8 oz mascarpone cheese
3 Tbsp maple syrup, more for serving
1 tsp vanilla extract
Lemon Ricotta Pancakes
1 ¼ cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¾ cup ricotta cheese
2 egg whites
1 lemon zested
1 lemon juiced, about ½ cup
1 Tbsp coconut oil, plus more for cooking
In a small bowl combine mascarpone, maple, vanilla, and salt. Stir well until combined. Place in fridge while you prepare the pancakes.
In a large bowl combine flour, sugar, baking powder and soda, and salt. In a separate bowl, whisk together the wet ingredients: ricotta, egg and egg whites, lemon zest and juice, and coconut oil.
Gently add the wet ingredients into the dry ingredients and mix just until the dry ingredients are incorporated.
Coat a large nonstick pan with coconut oil, and place over med-high heat. Pour a small amount of batter into the pan and cook until slightly browned and bubbles appear on top. Flip and cook on other side until cooked through. Continue with remaining batter.
Serve pancakes with stone fruit, mascarpone, and drizzle of additional syrup, if desired.