Sunday Morning Pumpkin Ricotta Pancakes

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It’s Sunday, typically a day where there’s a little more time in the morning to splurge on a more elaborate breakfast. We cannot ignore the PUMPKIN this time of year; it’s everywhere, in everything. Rather than fight it, I’ve pieced this pancake recipe together…. it’s definitely something intended for those weekend days with the luxury of a bit of time.

You can indulge in pancakes and not completely abandon healthy eating. Here’s how:

Pumpkin Ricotta Pancakes

Makes two servings. Three pancakes about 300 calories.

Ingredients:
  • ½ cup whole wheat or almond pastry flour – Wheat flour is inexpensive and versatile. Almond flour, also versatile, but not cheap is not as commonplace. If you’re looking for low-carb option or have a gluten intolerance, choose almond flour.
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 egg whites
  • ¼ cup unsweetened almond milk
  • ¼ cup canned pumpkin
  • ¼ cup part-skim ricotta cheese
  • 1 tablespoon packed brown sugar
  • 1 tablespoon olive oil
  • 1½ teaspoons finely shredded orange peel, divided
  • ½ teaspoon vanilla
  • ½ teaspoon apple cider vinegar (promotes heart health, lowers cholesterol, helps in weight loss and reduction of belly fat, and more)
  • 1 medium orange
  • 2 teaspoons honey
  • ½ teaspoon snipped fresh mint
  • Nonstick cooking spray
 Directions:
  • Combine the first four ingredients: flour, baking powder, pumpkin pie spice and salt in a bowl. In a second bowl use a fork to combine the egg whites, almond milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Fold in the pumpkin mixture to the flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
  • Segment the orange by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Slice between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice. (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.
  • Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.

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