Brunch – continued! For the sweet component of brunch, we went with Ricotta & Strawberry Pancakes – tasty! They’re not the prettiest pancakes, but they definitely taste great! Our guests loved them, too!
Ricotta & Strawberry Pancakes
Adapted from Whole Foods
3/4 cup whole wheat pastry flour
3 tablespoons sugar
1 1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup fat-free ricotta cheese
2 large eggs
2 large egg whites
3/4 cup skim milk
1 lemon, Grated zest of
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
canola oil spray (I used my misto)
1 tsp powdered sugar – for topping, if desired
1. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.
Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more
oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries and powdered sugar (optional).
**Note** These are light pancakes but the strawberries are heavy, so they are difficult to flip. I would suggest using about 1/4 cup batter and making slightly smaller pancakes (so about 16 total), which makes it a little easier to flip!
Nutritional info (per serving):
Total Fat: 3.2 g
Cholesterol: 94.7 mg
Sodium: 378.5 mg
Total Carbs: 36.0 g
Dietary Fiber: 4.8 g
Protein: 9.3 g