Spiced Ricotta pancakes
Our dietitians' favouriteThis is the Spiced Ricotta pancakes recipe.
- Prep: 10 min
- Cooking: 24 min
Ingredients
- 1/3 cup (75 mL) unbleached flour
- 2/3 cup (150 mL) whole wheat flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 cup (60 mL) sugar
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground ginger
- 1 egg
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) Canadian Ricotta
- 1 tsp (5 mL) vanilla extract
- 1–2 tbsp (15–30 mL) unsalted butter
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Preparation
In a bowl, mix both flours, baking powder, baking soda, sugar, cinnamon, nutmeg and ginger. Make a well in the centre of the mixture.
In another bowl, beat egg with milk, Ricotta and vanilla extract. Pour mixture into well of dry ingredients; stir with a whisk until well combined.
In a skillet, melt a small amount of butter over medium heat, add 1/6 of batter and cook for 2 minutes per side. Repeat with the remaining batter.
Serve with fresh fruit and a glass of milk.
Tips
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Nutritional information
Per serving| Energy: | 192 Calories |
| Protein: | 7 g |
| Carbohydrate: | 27 g |
| Fat: | 7 g |
| Fibre: | 1.9 g |
| Sodium: | 235 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 152 mg |
| Selenium: | 34 % |
| Vitamin B12: | 18 % |
| Phosphorus: | 15 % |
| Vitamin D: | 15 % |
