- 4
- 20 mins
- 30 mins
Ingredients
- Ricotta sauce:
- 1 1/4 cup whole wheat flour
- 1/2 cup spelt flour
- 1/4 wheat germ
- 1/2 cup oatmeal, blended
- 1 tsp sucanat
- 1/8 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 egg
- 1 egg white
- 1 cup low-fat buttermilk
- 1 cup milk or unsweetened soy milk
- cooking spray
- 1 cup raspberries
- 1/2 cup nonfat plain Greek-style yogurt
- 1/2 cup low-fat ricotta cheese
- 2 Tbs maple syrup
- 1/8 tsp cinnamon
Preparation
Step 1
1. Prepare pancakes: in a medium bowl, mix both flours, wheat germ, oatmeal, sucanat, salt, soda and powder. In a smaller bowl, whisk together egg and egg white, buttermilk and milk until foamy. Pour wet ingredients into dry and mix until well-blended; let sit for 5 minutes so flours have time to absorb liquid (mixture will thicken)
2. Prepare ricotta sauce:in a small bowl, combine yogurt, ricotta, maple syrup and cinnamon with whisk until smooth and creamy.
3. Heat a griddle or large non-stick skillet over medium-high heat and coat with cooking spray. Pour pancake batter onto griddle in large spoonfuls (4 in. diameter). Cook until bubbles form around edges, about 3 minutes. Flip and cook another 2-3 minutes.
4. To serve, stack pancakes evely among plates, drizzle with 1/4 cup ricotta sauce and top with 1/4 cup raspberries. Serve immediately.