If the photo of these has your mouth watering, they should, as they really are as delicious as they look. The extra hour this morning helped me prep and post these absolutely delicious Ricotta Pumpkin Pancakes.(because as mentioned with little kids–they don’t understand the value in “falling behind an hour in time.”) They are so satisfying and really make a complete meal as the the ricotta adds protein to it. These pancakes are irresistible, especially when served with a decadent chocolatey maple drizzle. Trust me your family with LOVE these as a special weekend treat. Enjoy!
Carob Maple Syrup:
½ cup pure maple syrup
2 tbsp water
1/3 cup carob powder
Ricotta Pumpkin Pancakes:
1 ¼ cups whole wheat pastry flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
½ cup ricotta cheese
½ cup pumpkin puree
1 large egg
2 large egg whites
1 tsp orange zest
1+1/3 cup almond, rice or hemp milk
1 tbsp melted coconut oil, plus extra for cooking
Stir together maple syrup and water in a bowl. Sieve carob powder overtop and whisk until well combined. If too thick, adjust consistency of syrup with a little extra water. Set aside while making pancakes.
-In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
-In a separate bowl beat the egg whites until soft peaks form and gently fold them in after mixing together the wet and dry ingredients (at the end).
-In another bowl, whisk together ricotta cheese, pumpkin puree, egg yolk, orange zest, milk and melted coconut oil until well combined.
With a spatula, gently fold the wet mixture into the dry mixture until just incorporated and lastly add the egg whites. It is important not to over mix or pancakes will be flat and tough instead of light and fluffy.
Heat a griddle or large non-stick frying pan over medium-low heat. Add a little coconut oil and swirl to coat the bottom of the pan. Working in batches, pour a scant ¼ cup of batter onto griddle and gently flatten with the back of your spoon. Cook until bubbles start to appear and edges look dry. Flip and continue cooking for another 2 minutes. Transfer to a plate and continue cooking pancakes, using more coconut oil as needed.
When ready to serve, divide pancakes among serving plates and drizzle with carob maple syrup. Garnish with fresh fruit, such as raspberries, blueberries or sliced banana, if desired.