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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