These pancakes are made with a blend of whole wheat and white flour so that they are higher in fibre and nutrients than a regular pancake and still delicious! The ricotta cheese gives them a fluffiness and perfects the taste. This recipe makes about 10 pancakes and serves 2, but can easily be doubled. Enjoy!
Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tsp cinnamon
1/2 cup skim milk
1 egg
3 tablespoons ricotta cheese
2 tsp canola oil
Directions:
1) Heat 1 tsp canola oil in skillet over medium heat. In a large bowl, whisk the flours, baking powder, sugar, cinnamon and
salt.
2) In a small bowl, whisk the milk and egg. Pour into the dry ingredients and stir just until combined. Add the ricotta cheese and give the batter one
final stir.
3) Using an ice cream scoop, scoop about 1/4 cup of batter into the heated skillet.
Flip after 2 minutes, just as you notice bubbles forming around the
edges of each pancake, and cook for an additional minute, or until
golden and crispy. Remove to an oven safe plate and keep warm in a 250F oven as you cook remaining pancakes.
4) Once plated, serve with maple syrup and fresh berries.
