Breakfast is my favourite meal of the day. I don’t think that I have skipped breakfast, ever. A day without breakfast has not actually started yet. Most days I like to make myself an egg sandwich or Everyday Banana Pancakes. However, every weekend I like to make a nicer breakfast when I have the time. Nine of ten times this typically means pancakes, ever since I was a kid pancakes have been my go-to.
Pumpkin purée is what drives the flavour in these pancakes. It can be bought in a can or made from scratch with a pumpkin. I highly recommend making your own purée, it is delicious and a fun fall time activity (it’s not hard either). Every year, my partner and I make a pumpkin pie starting from the pumpkin and the fresh purée definitely makes all the difference.
These pancakes are super light and fluffy, so much so you won’t even realize they are whole wheat. We achieve the fluffiness by gently folding in an egg white at the end. The ricotta in the pancakes keeps them nice and moist as well. The recipe makes 6 pancakes, approximately enough for two people. These pancakes are healthy, irresistible and the perfect way to start a fall day. I hope you enjoy them!
Active time: 10 minutes
Cook time: 15 minutes
- ⅓ cup ricotta cheese
- ⅔ cup pumpkin puree
- 1 ½ tsp fresh grated ginger
- 1 ¼ cup almond milk (or preferred milk)
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 egg, separated
- 2 tbsp butter, melted
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- Get your ricotta out, we want to try and get this as dry as possible, so take a paper towel out and squeeze your ricotta in it (gently) and absorb some of the liquid. Put it into a medium sized mixing bowl.
- Add the pumpkin purée, ginger, milk, maple syrup, vanilla and the egg yolk and mix thoroughly. Set aside the egg white in a bowl to be whipped later.
- Combine the dry ingredients in a large mixing bowl. Combine the flour, baking powder, cinnamon, nutmeg and salt. Make a well in the center and pour in the liquid ingredients. Whisk them together until well integrated. Now, whisk in the melted butter.
- Using an electric hand mixer beat the egg white until it is light and fluffy and can hold a peak. Using a rubber spatula transfer it into the batter. Fold it in gently as to try and keep the air bubbles from the egg yolk.
- Heat a large non stick pan on medium heat. Add butter to the pan for cooking. Using a ⅓ of a cup measuring spoon scoop the batter into the skillet. Don’t be shy here, do as large of scoops as possible. Cook for about 3-4 minutes, we are looking for little air bubbles around the edges and for steam to be coming out from the bottom. Flip and cook another 2-3 minutes. Serve with maple syrup and enjoy!