Pumpkin-Ricotta Pancakes

These light and fluffy pumpkin pancakes taste more like dessert than breakfast!

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  • Makes: 2 servings
  • Serving Size: 3 pancakes
  • Start to Finish: 25 mins

Pumpkin-Ricotta Pancakes

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Directions

  1. In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
  2. Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining 1/2 teaspoon of orange peel. Set aside.
  3. Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.

From the Test Kitchen

*Sugar Substitute:

Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.

Nutrition Analysis: 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar, 101% Vitamin A, 64% Vitamin C, 572 mg sodium, 33% calcium, 11% iron, Exchanges 2 starch, .5 fruit, 1 lean meat, 1 fat Carb Choice 2.5

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Nutrition Facts (Pumpkin-Ricotta Pancakes )

  • Per serving:
  • 303 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 10 mg chol. ,
  • 574 mg sodium ,
  • 43 g carb. ,
  • 5 g fiber ,
  • 20 g sugar ,
  • 12 g pro.
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