Weight Loss Surgery Cookbook

Chapter 7: Balanced Breakfasts 129

T Berrycotta Pancakes

Yup, you can still eat pancakes. These pancakes are made with whole-wheat flour for

some added fiber and ricotta cheese to give you a protein boost to start your day. If you

have any extra, these pancakes freeze well and can be reheated in the microwave for a

quick breakfast on another day. Regular syrup has loads of sugar, so serve these pancakes

with sugar-free syrup or a dollop of 100 percent fruit preserves.

Stage: Soft foods

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 6 servings (2 pancakes each)

(^3) ⁄ 4 cup whole-wheat flour
(^3) ⁄ 4 cups all-purpose flour
1 teaspoon baking powder
(^1) ⁄ 4 teaspoon baking soda
(^1) ⁄ 4 teaspoon salt
1 1 ⁄ 2 teaspoons sugar
2 tablespoons melted butter
(^3) ⁄ 4 cup part-skim ricotta cheese
1 large egg
(^1) ⁄ 2 cup orange juice
(^1) ⁄ 3 cup nonfat milk
(^1) ⁄ 2 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 In a bowl, combine both flours with baking powder, baking soda, salt, and sugar. In
another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and
vanilla.
2 Combine and stir the wet and dry ingredients until just blended. Gently stir in the
blueberries.
3 Spray a skillet or griddle with nonstick cooking spray and heat over medium heat.
Spoon a small amount of batter onto the hot skillet and cook for about 2 minutes or
until browned on the underside, then flip the pancake. Cook until golden brown.
Vary It! Substitute the blueberries with diced apples or peaches.
Per serving: Calories 229 (From Fat 69); Fat 8g (Saturated 4g); Cholesterol 56mg; Sodium 272mg; Carbohydrate
32g (Dietary Fiber 3g); Protein 9g; Sugar 8g.