Lemon Ricotta Pancakes
without fruit toppings
|2 Cups pumpkin|
|1 1/2 Cups BBF Organic Agave||
199 in stock
|1/2 Cup BBF Naturally Refined Organic Coconut Oil, melted and cool||
27 in stock
|2/3 Cup water|
|3 1/2 Cups whole wheat pastry flour|
|2 tsp baking soda|
|1 1/2 tsp salt|
|1 tsp cinnamon|
|1 tsp nutmeg|
|1/2 tsp ginger|
Preheat oven to 325°F.
Grease two 9 x 5 x 3 inch loaf pans.
In a large bowl or blender, blend pumpkin, Agave, coconut oil, water and eggs. In a separate bowl, mix remaining dry ingredients.
Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed.
Pour batter into prepared pans and bake for 60-75 minutes or until toothpick inserted comes out clean. Cool and serve.
Makes 20 servings Makes two loaves
Tips and Notes:
Use of egg substitute saves another 160 calories and makes the bread lighter and fluffier.