industry health club recipes

RICOTTA & BERRY PANCAKES

Serving Size: 4
Preparation Time: 15 Minutes
Cooking Time: 5 Minutes

Ingredients:

1 cup wholemeal self-raising flour
1 Tbsp honey
2 tsp vanilla essence
3 egg whites
2/3 cup skim milk
Olive oil cooking spray
200g reduced-fat ricotta cheese
250g strawberries, hulled, halved
150g blueberries
2 Tbsp Queen Pure Maple Syrup

Method:

Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, egg whites & milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes. Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1-2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes. Place pancakes on plates. Top with ricotta & berries. Drizzle with maple syrup & serve.

VARIATIONS: For gluten-free version use gluten-free self raising flour. You'll find it in the health food section of the supermarket.

Nutritional Information:

Protein: 14.50g
Fat Total: 4.20g
Fat Saturated: 1.30g
Carbohydrate Total: 47.00g
Carbohydrate Sugar: -
Energy: 1253kj

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