SPICED RICOTTA PANCAKES WITH GINGER-PEAR BUTTER
These little pancakes are not overly sweet and go great with the Ginger-Pear Butter. A 1/4 cup Greek-style yogurt on top and you’ve got a filling breakfast that should keep the cravings at bay.
Even if you just make the butter – wow!
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1/2 cup flour
1/4 cup almond flour
Pinch salt
1 teaspoon baking powder
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
2 eggs
1 cup ricotta cheese
1/3 cup skim milk
1 1/2 tablespoons molasses
2 tablespoons Splenda (sugar)
1 teaspoon instant coffee crystals
In a small bowl combine four, almond flour, salt, baking soda, ginger, cinnamon, and cloves. Set aside.
In a large bowl whisk together eggs, ricotta, milk, molasses, Splenda, and coffee crystals. Stir flour mixture into egg mixture just until combined. Heat a large frying pan or griddle over medium heat. Spray with vegetable cooking spray. Drop batter by rounded tablespoons onto hot pan and cook for 2-3 minutes. Flip and cook until set, another 2 minutes or so. Makes 9 servings, 2 pancakes each.
Per Serving: 130 Cal; 6 g Protein; 5 g Tot Fat; 15 g Carb; 2 g Fiber; 6 g Sugar; 116 mg Sodium
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GINGER-PEAR BUTTER
Two 14-ounce cans pears in juice
Zest and juice of one lemon
1/3 – 1/2 cup Splenda (sugar)
1 vanilla bean, split OR 1 1/2 teaspoons vanilla extract
Pinch of salt
1/8 teaspoon cardamom
1/8 teaspoon cloves
1/8 teaspoon ginger
Drain pears and puree in blender or food processor. In a small saucepan place the pear puree, lemon zest and juice, Splenda (sugar), vanilla bean, salt, cardamom, cloves, and ginger. Bring to a boil and reduce heat to medium-low. Continue to cook for 1-1 1/2 hours or until reduced and thickened. Stir occasionally. Allow to cool and store in a covered container in the refrigerator.
