Pumpkin-Ricotta Pancakes

Pumpkin-Ricotta Pancakes

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From: Diabetic Living Magazine

These fluffy pumpkin pancakes are topped with a honey, mint, and orange mixture.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 egg whites
  • ¼ cup unsweetened almond milk
  • ¼ cup canned pumpkin
  • ¼ cup part-skim ricotta cheese
  • 1 tablespoon packed brown sugar (see Tip)
  • 1 tablespoon olive oil
  • 1½ teaspoons finely shredded orange peel, divided
  • ½ teaspoon vanilla
  • ½ teaspoon apple cider vinegar
  • 1 medium orange
  • 2 teaspoons honey
  • ½ teaspoon snipped fresh mint
  • Nonstick cooking spray

Preparation

  • Prep

  • Ready In

  1. In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, almond milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
  2. Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.
  3. Spray a griddle or heavy skillet with nonstick cooking spray. Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.
  • Tip: If using a sugar substitute, choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition per Serving with Substitute: same as below, except 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar

Nutrition information

  • Serving size: 3 pancakes
  • Per serving: 302 calories; 10 g fat(3 g sat); 5 g fiber; 43 g carbohydrates; 12 g protein; 30 mcg folate; 10 mg cholesterol; 20 g sugars; 5,058 IU vitamin A; 38 mg vitamin C; 335 mg calcium; 2 mg iron; 574 mg sodium; 423 mg potassium
  • Nutrition Bonus: Vitamin A (101% daily value), Vitamin C (63% dv), Calcium (34% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 fat, 1 lean protein, ½ fruit, ½ other carb

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