Multigrain Pancakes with Raspberries & Ricotta Sauce

Serves: 4
Hands-on time: 10 minutes
Total time: 20 minutes

INGREDIENTS:

• 1 1/4 cup white whole-wheat flour
• 1/2 cup spelt flour
• 1/4 cup wheat germ
• 1/2 cup regular oatmeal, ground
• 1 tsp Sucanat
• 1/8 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 egg
• 1 egg white
• 1 cup low-fat buttermilk
• 1 cup unsweetened plain soy milk
• Olive oil cooking spray
• 1 cup raspberries

SAUCE

• 1/2 cup plain Greek yogurt
• 1/2 cup low-fat ricotta cheese
• 2 tbsp pure maple syrup
• 1/8 tsp cinnamon, ground

INSTRUCTIONS:

1. Prepare pancakes: In a medium bowl, mix both flours, wheat germ, oatmeal, Sucanat, salt, baking soda and baking powder. In a smaller bowl, whisk together egg and egg white, buttermilk and soy milk until foamy. Pour wet ingredients into dry and mix until well blended; let sit for 5 minutes so flours have time to absorb liquid (mixture will thicken).
2. Prepare ricotta sauce: In a small bowl, combine yogurt, ricotta, maple syrup and cinnamon with a whisk until smooth and creamy.
3. Heat a griddle or large skillet over medium-high heat (about 350°F) and coat with cooking spray. Pour pancake batter onto griddle in large spoonfuls (4 inches in diameter). Cook until bubbles form around edges, about 3 minutes. Flip and cook for another 2 to 3 minutes.
4. To serve, stack pancakes evenly among plates, drizzle with 1/4 cup ricotta sauce and top with 1/4 cup raspberries.

Nutrients per serving (about 4 pancakes, 1/4 cup raspberries, 1/4 cup ricotta sauce): Calories: 408, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 70 g, Fiber: 10 g, Sugars: 17 g, Protein: 23 g, Sodium: 350 mg, Cholesterol: 13 mg