All-purpose flour: 40g (1/3cup), Whole wheat flour: 20g (2 tbsp), Baking powder: 2g (1/2tsp), Baking soda: 2g (1/2tsp), Pumpkin pie spice: 4g (1 tsp), Salt: (a pinch), Ricotta cheese (low-fat): 60g (1/4cup), Egg: 50g (1 medium), Milk (1% fat): 60ml (1/4 cup), Maple syrup: 10ml (2 tsp), Vanilla extract: 2ml (1/2 tsp), Lemon juice: 5ml (1 tsp), Lemon zest: 4g (1 tbsp), Olive oil: 2ml (1/2 tsp, for cooking), Blueberries: 60g (1/4 cup, for topping), Pecans: 5g (1/2 tbsp, chopped, for topping)
1. Whisk 40g all-purpose flour, 20g whole wheat flour, 2g baking powder, 2g baking soda, 4g pumpkin pie spice, and a pinch of salt. 2. In another bowl, blend 60g ricotta, 50g egg, 60ml milk, 10ml maple syrup, 2ml vanilla, 5ml lemon juice, and 4g lemon zest until smooth. 3. Fold wet into dry until just combined. 4. Heat 2ml olive oil in a non-stick pan over medium. Pour ~60ml batter per pancake, cook 2-3 minutes per side until golden. 5. Stack or plate, top with 60g blueberries and 5g pecans, and serve warm.
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