Strawberry Ricotta Pancakes
Recipe from Whole Foods MarketServes 4
Flavor rules in these rich, whole wheat pancakes.
Ingredients
3/4 cup whole wheat pastry flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil
Method
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. 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. 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.
Nutrition
Per Serving (3 pancakes):
320 calories (110 from fat),
12g total fat,
5g saturated fat,
185mg cholesterol,
430mg sodium,
37g total carbohydrate (5g dietary fiber, 13g sugar),
16g protein
