Pumpkin Ricotta Pancakes (Low Fat)
January 31, 2012
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I’m sorry it took so long to share these with you. I’ve really been holding out.
Packed with whole grains, fiber, and protein (17 grams), these are an amazing weekend breakfast – and very rewarding after a tough morning workout.
I had leftover ricotta from making this creamy roasted red pepper pasta and these lemon ricotta muffins – but these are good enough to keep ricotta cheese on hand all the time. I bet thinned out or whipped cream cheese would work here, too.
- 1/4 cup oat flour (or other flour)
- 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- pinch allspice
- 1/4 tsp salt
- 2 egg whites, lightly beaten
- 1/3 cup pumpkin
- stevia, to taste (I used 5 drops vanilla)
- almond milk (as needed)
- 2 Tbsp lite ricotta cheese (I used Micelli)
Whisk together dry ingredients, and separately combine egg whites and pumpkin until well mixed.
Add egg white and pumpkin mixture to dry ingredients, stirring just until combined – add almond milk (or other milk) as needed to thin batter to desired consistency.
Scoop batter onto greased, heated griddle (I made 4 small pancakes).
Immediately drop ricotta by 1/2 teaspoons on to top side of the cakes. Cover with extra pancake batter (if desired). Do not flip until you see bubbles forming – and only flip once for best results!
Approximate nutrition facts (entire recipe, no toppings): 300 calories, 4 grams of fat, 48 grams carbs, 17 grams protein(!)
Perfectly light and fluffy – the melted ricotta makes these a great balance of sweet and savory!
Pancakes are pretty much my definition of a weekend breakfast.
By the way – Aldi still has pumpkin for 99 cents a can! I think I need to buy another case to make sure I make it to November!