Sunday, August 15, 2010

Multigrain Pancakes with Ricotta Sauce

Alright, so I make whole grain pancakes fairly often, and have started quite a range of pancake recipes on this blog already. Well, this is the best multigrain pancake yet! They are thick, hearty, good for you and best of all, yummy! The ricotta sauce really made love them even more! I haven't forgotten you Maple Syrup, just loving your new companions, protein packed yogurt, ricotta and cinnamon!

Multigrain Pancakes with Ricotta Sauce
Recipe from Clean Eating Magazine Sept/Oct 2010

1 1/4 whole wheat flour
1/3 cup spelt flour
1/4 cup wheat germ
1/2 cup rolled oats, ground
1 tsp. sucanant (I used rapadura, but any sugar will do)
1/8 tsp. sea salt
1/4 tsp. baking soda
1 tsp. baking powder
1 egg
1 egg white
1 cup low fat buttermilk
1 cup unsweetened rice, almond or soy milk
cooking spray
1 cup berries (I used strawberries)

1/2 cup nonfat plain Greek-style yogurt
1/2 cup low-fat ricotta cheese
2 Tb. pure maple syrup
1/8 tsp. cinnamon, ground

1. To prepare pancakes: Mix all the dry ingredients in a medium bowl. In a smaller bowl, whisk together eggs, buttermilk, rice milk and mix until foamy. Pour wet ingredients into dry and mix until well blended; let sit for 5 minutes so flours have time to absorb liquid (mixture will thicken)

2. *Prepare ricotta sauce: Combine all ingredients with a whisk until smooth and creamy.

3. Heat griddle or large skillet over medium high heat (about 350 F) and coat with cooking spray. Pour pancake batter onto griddle until they are about 4 inches in diameter. Cook until bubbles form around edges, about 3 minutes. Flip and cook for another 2-3 minutes.

4. Serve by stacking pancakes and drizzle with ricotta sauce and top with fresh berries. Enjoy!

*If you would like a thinner sauce, simply add water, 1 Tb. at a time.

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