May Recipe Spotlight: Mother’s Day Orange-Ricotta Pancakes


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1 1/2 cup White Whole Wheat Flour
1 Tbsp. Splenda© Sugar Blend
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Low-Fat Buttermilk (or same
amount 2% Milk with 3/4 Tbsp. Fresh
Lemon Juice)
1/3 cup Fresh Orange Juice
3 Tbsp. Cold Water
2 Large Egg Whites
1 1/2 Tbsp. Grated Orange Zest
1/3 cup Ricotta Cheese
Canola Oil Cooking Spray

Step 1: In a large bowl, add all dry
ingredients, thru salt.
Use a whisk to blend.
Step 2: In another medium bowl, use the
same whisk and blend wet ingredients;
except ricotta.
Step 3: Add the medium bowl mixture to
the dry mixture in the large bowl.
When the mixture is evenly blended,
slowly stir in the ricotta with a spatula.
Do not use the whisk. It’s ok if it’s a little
Step 4: Coat a non-stick griddle or flat
skillet with the cooking spray. Heat over
medium heat. When griddle is hot, add
your size measuring cup size pancakes
and cook until pancake is lightly browned;
about 2 minutes. Flip and cook one
additional minute.

Enjoy with *Orange Juice in-fused
Sugar Free Maple Syrup

(1 Tbsp. syrup per pancake)
How to In-fuse Syrup:
Add 1 cup Maple Syrup (Sugar Free if
desired) to a small bowl or a jar with a
tight lid. Add 1/4 cup Fresh Orange
Juice +1/2 Tbsp. Grated Orange Zest.
Use a little whisk or shake it before
using it to blend.
Save infused syrup in the
refrigerator for up to one month in a
covered container or jar. It’s
extremely tasty if you slightly warm
the syrup before using! Only warm
what you are using at one time
Add protein to your serving make it
a complete meal 

Reference for our Balanced Habits program members:
Carb & Fat ONLY Portions:
2 unit serving:
1/4 c. scoop batter pancake
+ 1 Tbsp. *syrup
3 unit serving:
1/3 c. scoop batter pancake
+ 1 Tbsp. *syrup
4 unit serving:
2 x 1/4 c. scoop batter pancakes
+ 2 Tbsp. *syrup
5 unit serving:
3 x 1/4 c. scoop batter pancakes
+ 2 Tbsp. *syrup

Want to learn more about our Nutrition Programs? 607-768-0213