Two of my favorite things…pancakes and spices…and pears…and butter…

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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!




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



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.



3 Comments Add yours

  1. Kevin says:

    Those pancakes look really good! I tried making apple butter and pumpkin butter last year. Pear butter aslo sounds great!

  2. Tammy says:

    I made the Ginger Pear Butter over the weekend. I cooked mine for 1.5 hours, and it still didn’t get as thick as your picture looks, but man, does it ever taste good! I had it today on some pumpkin protein pancakes I made – yummo! I’ll be making these Spiced Ricotta Pancakes next time. Thanks!

    1. Linda says:

      Mine wasn’t SUPER thick, either. Not like the pumpkin butter, at least…more like thick applesauce.

      The jucier pears just take forever!!

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