1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup ricotta cheese
1/2 cup squash puree
3/4 cup non fat milk
1 apple, grated
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 tablespoon sweetener (optional)
non-stick cooking spray
You can use canned pumpkin or puree any steamed or roasted squash. Any kind of fresh apple
can be used. The sweetener can be any kind (molasses, honey, maple syrup, sugar free) and
the amount should be adjusted (or omitted) based on your preferred amount of sweetness and
the sweetness of the apple used.
In medium bowl, combine flours, salt, baking powder and baking soda stirring with a whisk.
In a separate bowl combine remaining ingredients except cooking spray. Add liquid
ingredients to the dry ingredients and mix until well blended.
Spray a non-stick griddle with the cooking spray and cook the pancakes over medium-high
heat. Since there is very little fat in the recipe you will need to use the spray every batch to
prevent sticking.