Apple Ricotta Pancakes

These healthy apple pancakes puff to perfection thanks to the right combination of ingredients, including a mixture of double-acting baking powder and baking soda (using both ensures the batter will spread out evenly and rise well). Ricotta cheese makes pancakes moister than using milk alone, and it packs nearly four times more protein than whole milk. Walnut oil is full of healthy fats and has a rich, nutty flavor, and white whole-wheat flour packs in more fiber than all-purpose flour. A bit of buttermilk adds a nice tang to these flapjacks. All in all, it adds up to a healthy breakfast that's sure to impress.

Nutrition Information

299 Calories

13g Carbohydrates

9g Protein

404mg Potassium

8g Fiber

9g Sugar

Ingredients

1 cup white whole-wheat flour
1 teaspoon double-acting baking powder
¾ teaspoon ground cinnamon, divided
¼ teaspoon baking soda
⅛ teaspoon salt
1 large egg
1 cup buttermilk
¾ cup whole-milk ricotta cheese
1 tablespoon sugar plus 1 teaspoon, divided
1 teaspoon vanilla extract
1 medium sweet, crisp apple (such as Honeycrisp)
4 teaspoons butter
4 teaspoons walnut oil

Directions

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