Ricotta Cinnamon Pancakes With Sauteed Apples |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These pancakes pack a bit more protein than typical versions.You can also top with lite whipped cream, for an extra creamy taste. Ingredients:
apple topping |
2 tbsp. butter |
4 c. peeled and sliced apples(about 4 large apples) |
1/4 c. brown sugar |
1 tsp. vanilla extract |
pancakes |
1 lb. part-skim ricotta cheese |
4 large brown eggs,preferably organic |
1/4 c. honey |
2 tbsp. canola oil |
1 tsp. lemon juice |
1/2 c. whole wheat pastry flour |
1/2tsp. baking powder |
1 pinch sea salt |
1 tsp.cinnamon |
oil for pan |
lite whipped cream( optional) |
Directions:
1. Prepare Topping:
2. In a large saute pan, melt butter over medium heat.
3. add the apple slices and toss to coat with butter.
4. cookmtossing and stirring, until the apples are sofftened and juicy.
5. Sprinkle on brown sugar and vanilla and toss to mix.
6. When the sugar has melted and bubbly, take the pan off the heat and keep warm.
7. In a food processor or blender, process the ricotta eggs,honey,oil lemon juice,flour,baking powder,salt and cinnamon to mix
8. Pre-heat oven to 200F to hold the finished pancakes.
9. Heat a griddle or a large nonstick(cast iron) pan over medium heat.
10. Use a paper towel to coat the pan with oil.
11. pour 1/4 c. portions onto pan.
12. When bubbles appear across the top of the pancakes and the edge looks firm and cooked, flip them.
13. Cook the other side for a few minutes until golden brown .
14. ( the centers will rise up a bit.)
15. Transfer to an oven safe platter and put in oven to keep warm.
16. Reheat the apples in the pan and serve the pancakes toppped with the apples and sauce.
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