Pumpkin Ricotta Pancakes
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Ingredients
Veggies
- ¾ cup pumpkin puree
Wholesome Carbs
- 1 cup whole wheat flour
Protein and Fat
- 4 large eggs separated
- 1 cup whole milk ricotta cheese
- 1 cup unsweetened plain greek yogurt
- Optional: toasted pecans
Seasonings
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- 1 tablespoon granulated sugar
- 1 teaspoon maple extract
- ½ teaspoon cinnamon
- Cooking spray
- Cooking spray
- 1 teaspoon maple extract
- ½ teaspoon cinnamon
Ingredients
Veggies
Wholesome Carbs
Protein and Fat
Seasonings
|
Instructions
- In a medium bowl, whisk together the egg yolks, pumpkin, ricotta, salt, and pumpkin pie spice. Add flour and baking powder and mix just to combine, do not overmix.
- In a large bowl, whisk egg whites until foamy (about 1 minute), add sugar and continue whisking until firm (or “medium”) peaks form. Gently fold half the egg whites into the pumpkin mixture to loosely combine. Fold the remaining half in to combine.
- Heat a griddle over medium-low heat and spray with cooking spray. Drop scant ¼ cup portions of the pancake mix onto the griddle and cook until the edges are firm and the bottom is golden. Flip and cook until golden on the other side.
- Mix the yogurt, maple extract, and cinnamon together.
- Serve 3 pancakes with 1/3 cup of yogurt topping. Sprinkle pecans over top too if desired.
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr