What Robin Eats

"A Strong Body Equals a Healthy Mind."

Lemon Ricotta Blueberry Pancake Casserole, in collaboration with Driscoll’s.

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No, these are not low FODMAP but I have a lot of things that need to be eaten before I can go that route.

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If you follow my stories (if you don’t there’s a lotta Poppy on there) then you saw that yesterday I went to the doctor to finally ask questions that I’ve been needing to ask for six years. Six years ago I started experiencing painful stomach bloat after most meals, stopped having my period, and a list of other things. I’ve put this appointment off for so long because before being pregnant I didn’t have health insurance that would cover any possible blood work or even a visit. Yesterday was successful in scheduling blood work to check for IBS, PCOS, and a few other things like my liver. I don’t have answers yet but I’m a step closer and that’s really important! A low FODMAP diet trial is to be started right after I finish this lemon ricotta blueberry pancake casserole made with @driscollsberry organic blueberries. Fun fact: blueberries are Driscoll’s berry of the month and good thing because Poppy is obsessed!

Lemon Ricotta Pancakes:

  • 1 cup almond ricotta cheese
  • 1 cup nut milk
  • 3 eggs
  • 1/4 cup coconut sugar
  • Zest and juice of 1 lemon
  • 1 + 1/2 cu GF flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

Custard:

  • 1 cup plant based vanilla kefir
  • 3 eggs
  • 2 tbsp coconut sugar

Toppings:

  • 1/2 cup Driscoll’s organic blueberries
  • Grain free granola
  • Maple syrup

Instructions:

  • Make pancakes by whipping together wet ingredients then mixing in dry. Make the pancakes a flat skillet then cut pancakes in half.
  • Spray an 8 x 8 square baking dish with nonstick cooking spray and line pancakes up in two rows, flat side down.
  • Blend custard ingredients together then pour over lined pancakes. Add organic blueberries on top then bakes at 350F for 45 minutes.
  • Once done baking, top with granola and serve with maple syrup.

Tag someone who should make this lemon ricotta blueberry pancake casserole for you this weekend. Cheers!

Author: Robin Plotnik

Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.WhatRobinEats.com. Robin worked as a fashion model, modeling lookbooks, editorials, and runway for over 10 years. When she’s not writing nutrition plans for her clients or creating recipes in the kitchen, you can find her with her baby girl Poppy, her husband Joel, and hairless cat Aero. Robin believes that a strong body equals a healthy mind and hopes to encourage everyone to live a more balanced life.

One thought on “Lemon Ricotta Blueberry Pancake Casserole, in collaboration with Driscoll’s.

  1. This looks/sounds yummy! Will give it a try!

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