Ricotta & Strawberry Pancakes

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!

Brunch menu Ricotta strawberry pancakes - done with strawberry

Ricotta & Strawberry Pancakes
Adapted from Whole Foods
Serves 4

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.

2. Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don’t crowd the pan.
Ricotta Strawberry Pancakes - in pan

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):
Calories: 254.8
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

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