This breakfast has a great balance of protein, carbohydrates and fat. The rye and spelt flours give the pancakes a nutty, slightly sweet taste.
Ingredients
- 9 oz (250 g) ricotta cheese
- 7 oz (200 g) fat-free Greek-style yogurt
- 1 tbsp grated orange rind
- 2 tbsp orange juice
- 2 tsp stevia granules, or to taste
- 1½ oz (40 g) rye flour
- 1½ oz (40 g) spelt flour or wholemeal flour
- 1½ oz (40 g) plain flour
- 1 tsp salt
- 2 small eggs
- 1 tbsp groundnut oil
- 5 fl oz (150 ml) skimmed milk
- 3½ fl oz (100 ml) water
- cooking spray, for oiling
- 1 orange, peeled, segmented and chopped
- 2 tsp icing sugar, for dusting
How to Make It
In a bowl, combine the ricotta, yogurt, orange rind, orange juice and stevia granules. Set aside in the refrigerator until ready to serve.
In a mixing bowl, stir together the rye flour, spelt flour, plain flour and salt, then whisk in the eggs, oil, milk and water until completely smooth.- Heat a small, non-stick frying pan over a medium–high heat and coat with cooking spray.
When the pan is hot, pour in a quarter of the batter and swirl it around to coat the pan. Cook for 1 minute, or until the underside is golden, then flip the pancake over with a spatula and cook for 1 minute on the other side. Transfer the cooked pancake to a warmed plate while you cook the remaining batter.- Repeat to make three more pancakes, spraying the pan between each addition. (You could make eight mini pancakes, if you prefer.)
- Place the pancakes on serving plates, then fill with the ricotta mixture and a little of the chopped orange and fold over. Decorate with the remaining chopped orange and dust with the icing sugar.