Have you ever tried ricotta in breakfast or desserts. I was definitely in the no thanks bucket until I tried these pancakes. (Well, I was really in the no thanks to ricotta in anything camp, until a month or two ago). But, I am really happy I tried this technique. I have no idea how, but ricotta makes these pancakes the fluffiest I have ever had. Best of all, using a fat-free or park skim ricotta gives you all the texture without all the fat.
Need to keep working on my pancake stacking technique… guess that means more pancakes… what a shame!
Raspberry Ricotta Pancakes
the secret ingredient for super fluffy pancakes
Ingredients
- 1/2 cup AP flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1 cup part-skim ricotta
- 2 eggs separated
- 3/4 cup almond milk
- 1/2 tsp vanilla extract
- 6-8 oz frozen raspberries
- fresh raspberries for topping
Instructions
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Whisk together the flours, baking powder, sugar in a bowl.
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In a separate bowl, mix together the ricotta, egg yolks, milk, vanilla, and frozen raspberries. Make sure you have rinsed the frozen raspberries so no ice chips remain.
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Add the dry ingredients to to the wet ingredients, stir together until just combined.
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In a separate bowl, use a handheld mixer to whip the egg whites.
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Fold in the egg white to the bowl.
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Spray a large skillet with cooking spray. Heat on low-medium. Use a 1/3 cup measuring cup, to add batter for 2-3 pancakes. Flip after 3-5 minutes.
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The second and third batches will likely cook quicker.
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Tip with maple syrup and fresh raspberries.
Substitutions:
- Raspberries: Use this recipe and sub any fruit for raspberries!
- Milk: Sub any milk, though you will likely want something other than nonfat
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