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Qat Berry Pancakes with Vanilla Ricotta Cream

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For orange sauce
  Cornstarch 2 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Sugar 1 Tablespoon
For ricotta cream
  Non fat ricotta cheese 2⁄3 Cup (10.67 tbs)
  Non fat cream cheese 2 Tablespoon
  Sugar 2 Tablespoon
  Lemon 1 , grated rind
  Vanilla 1 Teaspoon
For pancakes
  Oat bran 1 Cup (16 tbs)
  Whole wheat pastry flour/All-purpose flour 1 Cup (16 tbs)
  Packed light brown sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Egg whites 3
  1% low fat buttermilk/Soured milk 2 Cup (32 tbs)
  Mixed berries 2 Cup (32 tbs)

To make the orange sauce: Place the cornstarch in a cup.
Add 2 tablespoons of the orange juice and stir until smooth.
Place the remaining orange juice in a small saucepan.
Add the lime juice and sugar.
Cook over medium heat, stirring constantly, for 1 minute, or until the sugar is dissolved.
Stir in the cornstarch mixture.
Cook, whisking constantly, for 1 minute, or until thickened.
Remove from the heat and set aside to cool.
Cover and refrigerate for at least 3 hours before serving.
To make the ricotta cream: In a food processor or blender, process the ricotta until smooth.
Add the cream cheese, sugar, lemon rind, and vanilla.
Process until smooth.
Refrigerate until ready to use.
To make the pancakes: In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, and baking soda.
In a medium bowl, whisk together the egg whites and buttermilk.
Add to the flour mixture and stir just until combined.
Coat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Reduce the heat to medium.
For each pancake, spoon about 3 tablespoons batter into the skillet and spread to form a 3" pancake.
Cook for 2 minutes, or until the top has small holes.
Turn and cook for 1 to 2 minutes, or until golden brown.
Repeat to make a total of 8 pancakes.
For each serving, spread a pancake with the ricotta cream and top with a second pancake.
Drizzle with the orange sauce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1340 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1773.8 mg73.9%

Total Carbohydrates 287 g95.7%

Dietary Fiber 40.2 g160.7%

Sugars 111.8 g

Protein 54 g108.2%

Vitamin A 18% Vitamin C 378.5%

Calcium 153% Iron 50.9%

*Based on a 2000 Calorie diet

Qat Berry Pancakes With Vanilla Ricotta Cream Recipe