Pumpkin Ricotta Pancakes
  • ¾cup pumpkin puree
Wholesome Carbs
  • 1cup whole wheat flour
Protein and Fat
  • 4large eggsseparated
  • 1cup whole milk ricotta cheese
  • 1cup unsweetened plain greek yogurt
  • Optional: toasted pecans
  • ¼teaspoon salt
  • 1teaspoon baking powder
  • teaspoons pumpkin pie spice
  • 1tablespoon granulated sugar
  • 1teaspoon maple extract
  • ½teaspoon cinnamon
  • Cooking spray
  • Cooking spray
  • 1teaspoon maple extract
  • ½teaspoon cinnamon
  1. 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.
  2. 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.
  3. 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.
  4. Mix the yogurt, maple extract, and cinnamon together.
  5. 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