I've had a few people ask me for a recipe for pumpkin pancakes. I've tried a few different versions, but I made this recently and they were delicious.
1/4 cup low fat or fat free ricotta cheese
2 Tablespoon canned pumpkin puree
2 teaspoons lemon juice
1 Tablespoon whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1. Separate the egg, placing the white and the yolk in separate bowls. I do this by cracking the egg and rolling the yolk back and forth from shell half to shell half (the white will fall into the bowl).
2. Beat the egg white until the peaks are nearly stiff. You know you are there when you stop your mixer and the peaks stay standing after you remove the beater.
3. Now beat the yolk until it thickens a little bit. This should only take a minute or two. Add the ricotta cheese, lemon juice and pumpkin to the yolk and mix well.
4. Add the flour, baking powder and spices to the yolk bowl. Stir well.
5. Next, fold in the egg whites until completely blended. The batter will be a little thick.
6. Drop by tablespoon onto a hot griddle sprayed with a little nonstick cooking spray. I like to use just a tablespoon or so per pancake because the batter is so thick. After putting the batter on the griddle, spread the pancake out so that it is thinner. Flip when the edges are dry and cook on the other side for a few minutes. Serve sprinkled with a little extra cinnamon and maybe a little butter or sugar free pancake syrup.
I made 9 small pancakes. It's just about right for one serving, if you are just having pancakes. If you are pairing these with eggs or some other accompaniments, then this may serve two.
The entire recipe has approximately: