I'm not a big breakfast person. I'd rather have coffee and a biscotti than a full, cooked to order breakfast. However, John likes pancakes. Since he's diabetic, he rarely gets them. A few weeks ago, I saw a recipe that looked like it would give him pancakes without a dramatic blood sugar rise and well... we were right. So here we present: Ricotta Pancakes.
Ingredients
- 1.75 cups of Organic Valley ricotta cheese
- 2 local and organic eggs
- 1/8 cup sugar
- 1/8 cup Splenda
- Zest of one orange (we used 2 satsumas)
- 1 teaspoon vanilla extract
- 2/3 cup local and organic Emmer flour
- Organic Valley butter
Directions
Combine all ingredients in a bowl, but be careful not to overmix. A whisk works best for this.
Melt the butter on a griddle over medium to medium high heat. Add a generous teaspoon of pancake batter for each pancake. The batter will be thick, so smooth over the tops after dropping the batter onto the griddle.
Cook until golden brown (about 4 minutes per side).
We served these with a small amount of tayberry jam, but any syrup or jam would work.
They were smooth and almost creamy. I think they would be even better with Sea Breeze Farms ricotta cheese.
