Peach Ricotta Pancakes

peach ricotta pancakes

 

Fresh peaches and creamy ricotta give these peach ricotta pancakes a richness of flavor that makes them hard to resist.  The ricotta also provides more protein and calcium than is typically found in a traditional pancake.

Getting adequate protein is important

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.

Having 20-30g of protein at each meal throughout the day will help ensure that your body is getting what it needs. It will also help keep you from getting hungry between meals, which can help you maintain your weight.

When peaches are out of season

If you can’t get decent peaches in your local market because they are out of season, you can also substitute 1 cup of frozen peaches.  I would turn half of them into a compote and the balance can be minced finely to cook in the batter.

The flavor won’t be the same, but using frozen peaches is a way to enjoy this recipe even in the middle of winter.

This recipe is part of my comfort food series.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Peach Ricotta Pancakes
Votes: 0
Rating: 0
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Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.
  7. Note: If using frozen peaches, make a compote with 1/2 of the fruit by combining chopped peaches, 2 Tbsp sugar, 2 Tbsp water, 2 tsp lemon juice in a small pan on stovetop. Stir and gently cook until fruit is soft and saucy.
Recipe Notes

Nutrition Information (per serving without syrup): 300 calories; 13 grams fat; 3 grams saturated fat; 70 mg cholesterol; 740 mg sodium; 35 grams carbohydrates; 5 grams dietary fiber; 12 grams protein (values are approximate).

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