Pumpkin-Ricotta Pancakes
Date: Nov. 27th, 2019 - 1:00 PM
Ingredients
½ cup whole wheat pastry 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 puree’
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
1 medium orange
2 teaspoons honey
½ teaspoon snipped fresh mint
Nonstick cooking spray
Preparation
- In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice and salt. 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. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
- Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.
- Spray a griddle or heavy skillet with nonstick cooking spray. 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.
