Fit4Allkids

Pumpkin Ricotta Pancakes

Pumpkin Ricotta Pancakes

Ingredients:

¾ cup white flour
¾ cup whole wheat flour
¼ cup sugar
1½ tsp. baking powder
1½ tsp. baking soda
2 tsp. cinnamon
2 eggs
1¼ cups buttermilk
½ cup pureed pumpkin
7½ oz. low fat ricotta (half of a small container)
2 T. canola oil
Zest of an orange

Directions:

1. Mix the dry ingredient together.

2. In a separate bowl, mix together the remaining ingredients and then gently fold the wet into the dry until just mixed. DO NOT BEAT.

3. Heat a non-stick skillet to medium low. When the skillet is hot, drop ¼ cup dollops of batter about 2” apart. Cook uncovered until bubbles appear and the edges of the pancakes look dry. Flip the pancakes and continue to cook another 3 minutes. Serve topped with Maple Cream.

Maple Cream

Ingredients:

1 pint nonfat Greek yogurt
1/3 cup pure maple syrup

Directions:

1. Whisk the yogurt and syrup until smooth. Serve as a pancake topping or fruitdip.