Strawberry Ricotta Whole Wheat Pancakes
A delicious pancake treat for a weekend morning!
Servings: 10 4-inch pancakes
Ingredients
STRAWBERRY SYRUP:
- 2 cups halved fresh strawberries
- 3/4 cup granulated white sugar
- 2/3 cup water
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
PANCAKES:
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries, for serving
Instructions
PREPARE THE STRAWBERRY SYRUP:
- Add the strawberries, sugar and water to a small saucepan and turn the heat to medium-low. Bring to a boil, stirring occasionally. Remove mixture to a blender or use an immersion blender and blend until smooth. Return to the saucepan over low heat and cook for 10 more minutes, stirring occasionally. Remove from heat and stir in the butter and vanilla. Store (covered) in the refrigerator for up to 2 weeks. You'll likely have some left over from this recipe to enjoy with more pancakes later.
PREPARE THE PANCAKES:
- Heat a large skillet or griddle over medium heat. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine. In a small bowl, mix together the buttermilk, ricotta, egg, oil and vanilla. Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Spray your cooking surface with nonstick cooking spray and place 1/4 cup of the pancake batter in the pan. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes. Serve warm with chopped strawberries and strawberry syrup!
Nutrition
Serving: 1pancake with sauce | Calories: 187kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 181mg | Potassium: 201mg | Fiber: 2g | Sugar: 19g | Vitamin A: 172IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 1mg