Fresh peaches and creamy ricotta give these pancakes a richness of flavor that makes them hard to resist. Due to the ricotta, they also have more protein and offer additional calcium, not typically found in a traditional pancake. Protein is important for building cells, tissues, muscles and skin; calcium helps with building and maintaining your bones and teeth and also helps with messaging throughout our nervous system.
Peach Ricotta Pancakes (serves 4)
- 1 cup white whole wheat flour
- 1 egg (or 2 egg whites)
- 2 Tbsp. canola oil
- ½ tsp. salt
- ½ cup part skim ricotta
- ¾ cups nonfat milk
- 2 tsp. baking powder
- 2 peaches – 1 chopped, 1 sliced
1. Mix flour, egg, oil, salt, ricotta, milk and baking powder in a large bowl.
2. Spray a large skillet with canola oil and heat on medium-high.
3. Place dollops of batter (approx. 2 Tbsp.) on hot pan to make the pancakes.
4. While the batter is still raw, quickly add several pieces of chopped peach to top each pancake.
5. Flip each pancake as bubbles form in the batter and cook until done.
6. Serve topped with additional sliced peaches for garnish and a drizzle of maple syrup, if desired.
Nutrition Information (per serving without syrup): 300 calories; 13 grams fat; 3 gram saturated fat; 70 mg cholesterol; 740 mg sodium; 35 grams carbohydrates; 5 grams dietary fiber; 12 grams protein (values are approximate).