Three-Grain Ricotta Pancakes

PREP TIME: 15 minutes / COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 8 

3 eggs
1 c part-skim ricotta cheese
3⁄4 c unsweetened plain soy milk
1 container (6 ounces) fat-free plain yogurt
2 Tbsp canola oil
1 tsp vanilla extract
3⁄4 c whole wheat flour
1⁄2 c buckwheat flour
1⁄2 c yellow cornmeal
2 Tbsp packed brown sugar
1½ tsp baking powder
3⁄4 tsp baking soda
1 c sliced strawberries
1⁄2 c maple syrup

1. PREHEAT the oven to 200°F. Place a griddle or a large nonstick skillet coated with cooking spray over medium heat.

2. WHISK together the eggs, ricotta, soy milk, yogurt, oil, and vanilla In a medium bowl until well blended.

3. WHISK together the flours, cornmeal, sugar, baking powder, and baking soda In a large bowl until blended. Stir in the egg mixture until blended.

4. DROP the batter by heaping 1⁄4 cupful onto the griddle. Cook for 3 minutes, or until bubbles form on the tops and the bottoms brown. Flip and cook for 2 minutes, or until browned and cooked through, reducing the heat if necessary. Remove the pancakes to a heatproof plate and keep warm in the oven. Repeat with the cooking spray and the remaining batter. Serve with the strawberries and maple syrup. 

NUTRITION (per serving) 292 calories, 9 g fat, 2 g saturated fat, 11 g protein, 44 g carbohydrates, 3 g fiber, 277 mg sodium

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