Nothing says Fall like apples! Try these protein-packed pancakes to start your day. You can use apples such as Honeycrisp, Pink Lady or Fuji. They can also be prepped on the weekends to have them as a quick option on busy mornings.
1 cup white whole wheat flour
1 teaspoon double-acting baking powder
¾ teaspoon ground cinnamon, divided
¼ teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 cup buttermilk
¾ cup whole milk ricotta cheese
1 tablespoon sugar + 1 teaspoon, divided
1 teaspoon vanilla extract
1 medium sweet, crisp apple
4 teaspoons butter
4 teaspoons walnut oil
- In a medium bowl whisk together flour, baking powder, ½ teaspoon cinnamon, baking soda and salt.
- In a large bowl whisk together egg, buttermilk, ricotta, 1 tablespoon sugar and vanilla extract.
- Stir the dry ingredients into the wet ingredients until just combined. Let stand until bubbly, for about 10 minutes.
- In the meantime, combine the remaining ¼ teaspoon cinnamon and 1 teaspoon sugar in a small bowl. Core the apple and slice into eight 1/8-inch-thick rings and set aside.
- Heat 1 teaspoon butter and 1 teaspoon walnut oil in a large nonstick skillet over medium heat. Add 2 apple rings and cook until they start to soften, about 1 minute. Flip the apple over and spread ¼ cup of batter on each. Cook until bubbles form, 2-4 minutes. Flip the pancakes, and sprinkle with some of the cinnamon-sugar mixture on top. Cook until golden brown on the bottom, about 2 minutes.
- Repeat with the remaining ingredients 3 more times. Make sure to adjust the heat as needed to prevent burning.
Serving Size: 2 pancakes
Calories: 342, Fat: 17g, Protein: 11g, Carbohydrates: 38g, Fiber: 4.5g, Sodium: 406mg
Adapted from: https://www.eatingwell.com/recipe/275101/apple-ricotta-pancakes/