Pumpkin Ricotta Pancakes

One thing I have really missed as a post-op is pancakes.  There is nothing in the world quite like a hot stack of pancakes covered in a splash of syrup.  Unfortunately regular pancakes do not fit into the strict dietary restrictions of One-der-land (oh yes, I am there!). I came across a bunch of pumpkin recipes from one of my favorite bloggers, Michelle aka Eggface.  If you don't already know about her blog, you must check it out.  I liked her recipe but it called for almond meal which I dont have.  So I decided to search the web for some other recipes.  I put together the elements that I liked from several of the recipes and here is what I came up with.

Ingredients:
1/2 cup pumpkin (not pumpkin pie mix, canned pumpkin or pumpkin you roasted yourself)
1/2 cup ricotta
1 cup whole wheat flour
2 tablespoons Torani sugar free syrup (i used caramel)
1/2 cup of milk
1 egg
sweetener (I used splenda, you could use sugar or anything you like)
syrup (I am using Hungry Jack sugar free, again use whatever you like)

In food processor combine pumpkin, ricotta, egg, Torani syrup, and 1/4 cup of milk.  Blend to combine.  Move into a large mixing bowl and add flour a spoonful at a time until you get the consistency you like.  You hold back some of the milk to mix in in case you add too much flour and the batter becomes too thick.  I like a thick pancake batter so that I get a small layer of uncooked batter in the middle of my pancake, some people think that's weird and may want a thinner batter.  Add you sweetener to taste.  Cook in a non-stick pan with either some butter or Pam butter spray.  Be warned that these take a bit longer to cook than regular pancakes so you may want to plan some extra time.  I think they came out great.  I am loving having some pancakes again. :)

A few notes though.
1) Roasting your own pumpkin is really easy.  I will be doing a blog post on this sometime this week, but if you can't wait till then here is what you do. Cut pumpkin in half, scoop out seeds, drizzle with olive oil and place cut side down on a cookie sheet.  Bake at 400 for about 40 minutes or until fork goes in easily.  Let cool and then scoop out your pumpkin goodness.  If you do it yourself instead of buying canned you also get to make the pumpkin seeds.  Yum!

2) Pancakes should be sweet.  See next post, for more information, I have decided that the person I am about to discuss deserves his own post.