Using Whole Wheat Pastry Flour vs. Whole Wheat Flour is what makes this lighter than it would normally be. Also by sifting the flour, you are aerating it, allowing a more fluffy texture. If you prefer a sweeter pancake, I would bump up the honey to 1-2 tbsp. I highly recommend spreading out the batter when you place it on the hot pan. I smoothed mine out fairly thin, and found they were perfect in the middle (and it made the pancake look huge!).
Whole Wheat Lemon Ricotta Pancakes
Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 5 (1/3 cup) pancakes (approx. 6in diameter)
- 3/4 cup organic whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp organic nutmeg
- 1/8 tsp salt
- 3/4 cup part-skim ricotta cheese
- 1 egg
- 1 egg white
- 1/2 cup skim milk
- 1/2 tsp pure vanilla extract
- 1 tsp honey
- zest of 1 lemon
- 1 1/2 tbsp lemon juice
- 1 tsp organic coconut oil (divided - for the pan)
- powdered sugar
- pure maple syrup
Preheat a large skillet over medium heat.
In a small side bowl, sift the dry ingredients together. Set aside.
In a large bowl, whisk the wet ingredients together until well combined. (Do not use the coconut oil, it is for greasing the pan).
Gradually incorporate the dry ingredients into the wet, until combined. Try to not over mix. The batter will be a bit thick.
Take a 1/4 tsp of coconut oil and place it in the center of the hot skillet. Then place a 1/3 cup of the pancake batter over top and smooth out slightly. Allow the pancake to cook about 3-5 minutes. These pancakes don't really bubble on top like other recipes do, so just pay close attention to not overcook.
Then flip the pancake and allow to cook a few more minutes, until cooked through. Repeat these steps until all of the batter is used.
Serve the pancakes warmed. Top with whatever you'd like or enjoy as is.
Nutritional Info per Pancake:
Calories: 155 ; Fat: 5g ; Carbohydrate: 19g ; Fiber: 2.5g ; Sugar: 3g ; Protein: 8g
This recipe is adapt from: Eating Well