Posts Tagged ‘pancakes’

 

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LEMON RICOTTA PANCAKES

So gorgeous, light, fluffy, and softly scented with sunny lemon…pure joy on a lazy morning!

I used plain syrup, but lemon curd or raspberry syrup would be wonderful, too.

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Printable Recipe

1/2 cup flour

1/4 cup almond flour

1 teaspoon baking powder

pinch of salt

pinch freshly grated nutmeg

1 cup ricotta cheese

2 eggs, separated

1/3 cup milk

2 tablespoon Splenda granular

2 teaspoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon poppy seeds – optional

Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside.  Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds.  Stir into flour mixture just til moistened. Gently fold in egg whites. Drop by rounded tablespoonfuls  onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.

These keep great in fridge or frozen, stacked on each other wrapped in plastic. Makes 6 servings. Per Serving: 160 Cal; 10 g Protein; 8 g Tot Fat; 12 g Carb; 1 g Fiber; 2 g Sugar; 59 mg Sodium

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RICOTTA APPLE PANCAKES

These little wonders are light and fluffy. They actually hold together like pancakes should!

I’ve only used apples, but zucchini would work well, too.   Change up the spices or add some different extracts…

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3 eggs, separated
1 whole egg
1 cup part skin ricotta
1/2 teaspoon Vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Apple Pie Spice OR cinnamon
1 tablespoon Splenda
1/4 cup all purpose flour
1 cup grated apple – can leave the skin on

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Beat 3 egg whites until stiff; set aside. Combine remaining ingredients just until blended. Fold in egg whites. Spray skillet with non stick spray and heat over medium-low. Drop batter by tablespoonfuls into hot skillet and cook until golden brown, turning once. Make 8 – three pancakes servings.

Per Serving: Calories 94, Protein 7 g; Fat 5 g; Carbs 4 g; Sugar 2 g; Sodium 119 mg

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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.

 

 

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BANANA-CHOCOLATE CHIP PANCAKES

These are sweet little treats for a lazy Sunday morning.  Add to this scrambled eggs and some turkey breakfast sausages and even the kids will be thrilled!

Make a double or triple batch – they freeze great!

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1/3 cup flour
1/2 cup almond flour
1 tablespoon Splenda
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/3 cup plain yogurt
1 egg
1 tablespoon melted butter
1/2 cup milk
1/4 teaspoon vanilla
3/4 cup finely diced bananas
2 tablespoons sugar-free chocolate chips OR other sugar-free chocolate, chopped

In a medium bowl stir together flour, almond flour, Splenda, baking powder, baking soda, cinnamon, and salt. Set aside.

In another bowl whisk until combined yogurt, egg, butter, milk, and vanilla. Add wet ingredients to dry and stir just until moistened. Gently fold in bananas and chocolate chips. Heat frying pan or griddle over medium-low and lightly grease. Drop batter by tablespoonfuls onto pan and cook, turning once.

Makes 6 servings (three pancakes each).
Per Serving: Caloreis 182; Protein 7 g; Fat 10 g; Carbs 15 g; Sugar 6 g; Sodium 193 mg

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